Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius)
This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nut...
محفوظ في:
| الحاوية / القاعدة: | Archivos Venezolanos de Farmacología y Terapéutica |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | Artigo |
| اللغة: | Espanhol |
| منشور في: |
Sociedad Venezolana de Farmacología Clínica y Terapéutica
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.redalyc.org/articulo.oa?id=55971233009 https://www.redalyc.org/journal/559/55971233009/ https://www.redalyc.org/journal/559/55971233009/html/ https://www.redalyc.org/journal/559/55971233009/55971233009.epub https://www.redalyc.org/journal/559/55971233009/movil https://doi.org/10.5281/zenodo.4661965 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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