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...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2021
|
| Konular: | |
| Online Erişim: | https://repositorio.uteq.edu.ec/handle/43000/6480 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle İlk yorumlayan siz olun!