Desarrollo de dos chocolates con adición de harina de quinua (Chenopodium quinoa) y harina de arroz hidrolizado (Oryza sativa)
36 p.
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| Main Author: | |
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| Other Authors: | |
| Format: | Tesis biblioteca |
| Language: | spa |
| Published: |
Zamorano: Escuela Agrícola Panamericana, 2019.
2019
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| Subjects: | Alimentos funcionales, Intolerancias, Trastornos digestivos, |
| Online Access: | http://hdl.handle.net/11036/6522 |
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| Summary: | 36 p. |
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