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Browsing by Author Diaz Mego, Luz Fany
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info:eu-repo/semantics/bachelorThesis
Efecto de la temperatura, tiempo de horneado y sustitución parcial de harina de trigo (triticum) en la aceptabilidad general y color del panecillo de maíz amiláceo (zea mays l ssp amiláceo).
Diaz Mego, Luz Fany
Asesorado por
Mechato Anastacio, Augusto Antonio
20-Mar-2023
Universidad Nacional Autónoma de Chota
Panecillo de maíz
;
Temperatura y tiempo de horneado
;
Sustitución