Mostrando ítems 1-10 de 93
Elaboración de postres a base de chontaduro (bactris gasipaes), utilizando diferentes técnicas culinarias. Riobamba 2015
(Escuela Superior Politécnica de Chimborazo, 2016)
This research proposes the preparation of desserts made of chontaduro (bactris gasipaes), through the use of different culinary techniques. This was made in the cooking laboratory of the ESPOCH (Politecnic School of ...
Utilización del chontaduro Bactris gasipaes para la elaboración de mermelada en la ciudad de Riobamba.2014
(Escuela Superior Politécnica de Chimborazo, 2015-10-20)
This research aimed to develop a jam based chontaduro (Bactris Gassipaes) as base product, focused on people looking for new alternatives in non-traditional, little-known and natural products. The jam based on chontaduro ...
Utilización del chontaduro (Bactris Gasipaes) en elaboración de productos de panificación
(Escuela Superior Politécnica de Chimborazo, 2014-05-06)
The present investigation was experimental and cross-sectionnal. The chontaduro flour was obtained by dehydration processes at controlled temperature getting an apt flour for human consumption with and optimal microbiological ...
Caracterización fenotípica de 35 líneas de chontaduro (Bactris gasipaes H.B.K.) de la colección de INIAP-sector San Carlos
(Babahoyo, EC: Universidad Técnica de Babahoyo, Facultad de Ciencias Agrícolas, Escuela de Ingeniería Agronómica, 2003. 88 p., 2017)
Caracterización de microorganismos fúngicos asociados a los frutos de chonta (Bactris gasipaes Kunth), en el cantón Santa Clara de la provincia de Pastaza.
(Escuela Superior Politécnica de Chimborazo, 2022-06-02)
The objective of this research work was to characterize the fungal microorganisms associated with chonta fruits (Bactris gasipaes Kunth), in the Santa Clara canton, Pastaza province. Three different phenotypes were defined ...
Elaboración de yogur de chonta (bactris gasipaes h.b.k) y evaluación de sus características organolépticas
(Escuela Superior Politécnica de Chimborazo, 2015-03-02)
The chontaduro is the most complete tropical food, balanced bracing for protein content and high biological quality, added value and culinary versatility. The aim of this work was to develop chonta’s yogurt (bactris gasipaes ...