“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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Bibliographic Details
Main Author: Zavaleta Sandoval, Marilú
Other Authors: Martínez Mena, Epifanio Efraín
Format: Bachelor thesis
Published: Universidad Nacional de San Martín 2016
Online Access:http://hdl.handle.net/11458/539
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