Fuerza de rotura y tiempo óptimo de cocción de pastas elaboradas con harina de trigo - almidón fruta pan.
Food pasta semolina is a traditional food and widely accepted due to its nutritional qualities and important source of carbohydrates, low in protein. Given the deficiency of lysine in wheat protein, wheat semolina is supplemented with starch of native breadfruit (Artocarpus altitis), as a result, th...
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| Format: | bachelorThesis |
| Veröffentlicht: |
2017
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| Schlagworte: | |
| Online Zugang: | http://repositorio.utmachala.edu.ec/handle/48000/11647 |
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