Desarrollo de harina a base de arroz (Oryza sativa), amaranto (Amaranthus spp), morro (Crescentia alata) y chía (Salvia hispanica)
41 p.
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| Format: | Tesis biblioteca |
| Language: | spa |
| Published: |
Zamorano: Escuela Agrícola Panamericana, 2020
2020
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| Subjects: | Ácidos grasos esenciales, Atributos sensoriales, Fibra dietética, |
| Online Access: | http://hdl.handle.net/11036/6904 |
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