Evaluación del efecto del procesamiento sobre el contenido de fibra dietética total, soluble e insoluble, la capacidad de retención de aceite y la capacidad de hinchamiento de tres variedades de chayote fresco y procesado (Sechium edule)

Bachelor thesis . 2017

descriptionPublicationkeyboard_double_arrow_right Bachelor thesis 22 Sep 2017 Costa Rica Spanish

Authors: Sancho Juárez, Viviana;

Abstract

UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos

Proyecto de graduación (licenciatura en ingeniería de alimentos)

Country

Costa Rica

Related Organizations

Keywords

PROPIEDADES FISICOQUIMICAS, FIBRA EN LA NUTRICION HUMANA, CHAYOTES - PROCESAMIENTO, PROCESAMIENTO DE ALIMENTOS

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