Evaluación del efecto de la incorporación de Quinoa (Chenopodium quinoa) y soja (Glycine Max) en harina, sobre las características fisicoquímicas, organolépticas y microbiológicas en la elaboración de la salchicha de pollo
The aim of the present research work, the total and partial substitution of two types of flours was evaluated HQ: quinoa (Chenopodium quinoa) and HS: soja (Glycine max), in different concentrations for the production of fine-grained sausages (chicken sausage), considering two types of wrapping and t...
Shranjeno v:
| Glavni avtor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2021
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| Teme: | |
| Online dostop: | https://repositorio.uteq.edu.ec/handle/43000/6480 |
| Oznake: |
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