“Elaboracion de pan labranza utilizando harina de torta qde sacha inchi (plukenetia volubilis) Como sustitucion parcial de harina de trigo ( triticum aestivum) y evaluacion de su calidad
The aim of the present work was to analyze the effect of the incorporation of the flour of Sacha lnchi's cake and the time of kneaded on the sensory and nutritional characteristics of the bread tillage far it the characteristics were evaluated organolépticas, chemical analysis proximal as well...
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| Format: | Bachelor thesis |
| Language: | Spanish |
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Universidad Nacional de San Martín
2016
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| Online Access: | http://hdl.handle.net/11458/539 |
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