Comportamiento reológico de masas destinadas para panificación: harina de trigo – almidón nativo de fruta pan.
Bread has been a basic food staple since many years ago; the main role of this type of food products is to provide energy to human beings. Nowadays, however, bread is also giving an increased number of further nutritional benefits, such as the provision and enhancement, fixation, etc, of fibre and e...
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| Format: | bachelorThesis |
| Izdano: |
2017
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| Teme: | |
| Online dostop: | http://repositorio.utmachala.edu.ec/handle/48000/11443 |
| Oznake: |
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