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Repositorio Universidad Técnica de Ambato
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Ciencia e Ingeniería en Alimentos y Biotecnología
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2018-05
Influencia del pH del agua y tiempo de cocción sobre la textura, gelatinización y retrogradación de la papa (Solanum tuberosum), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) y melloco (Ullucus tuberosus)
Paredes Escobar, Mayra Liliana
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González Villalva, Ximena Alexandra
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Subject
1
GELATINIZACIÓN
1
PH DEL AGUA
1
RETROGRADACIÓN
1
TRATAMIENTO TÉRMICO DE ALIMENTOS