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Avaliação de fontes de amido na dieta de leitões desmamados
(Universidade Estadual Paulista (Unesp), 2017-06-14)
Neste estudo foram avaliados os efeitos de fontes com perfis distintos de amido nas dietas de leitões desmamados, sobre o desempenho produtivo e resposta pós-prandial de glicose (G), insulina (I) e ureia (U) sérica. Foram ...
Diseño y desarrollo de galletas dulces destinada a personas celíacas
(Machala : Universidad Técnica de Machala, 2019)
At present, the need to develop gluten-free products has increased due to the condition caused by this type of protein to coeliacs. Therefore, this group of people are looking for ready-to-eat products on the market without ...
Capacidade tecnológica em sistemas agroindustriais: proposição de índice e aplicação a empresas dos segmentos de trigo e leite
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia de Produção - PPGEP, 2010-09-13)
The technological capabilities play a crucial role in determining the production processes efficiency and effectiveness and increase the degree of enterprises innovativeness. Its measurement can help enterprises evaluate ...
Obtención de harina utilizando la hoja de nopal de castilla (opuntia ficus-indica) y su aplicación en repostería, Riobamba 2015
(Escuela Superior Politécnica de Chimborazo, 2016-06-07)
This research proposes: get flour using of the nopal leaf and its application in products of dessert; It was carried out in installations of the "SECAP", located in Ibarra canton. This research is the exploratory type, ...
Utilización del maíz negro “Zea Mays” en la elaboración gastronómica de platos tradicionales de la región sierra centro, en la Escuela de Gastronomía de la ESPOCH 2012
(Escuela Superior Politécnica de Chimborazo, 2014-02-03)
The aim of this study was to use black corn flour in the preparation of new gastronomic alternatives,the objective is to promote the use of it not only in the traditional colada morada. Some of products produced are: ...
Optimización del Proceso de elaboración de Queque utilizando Harina de Moringa (moringa oleífera)
(Universidad Nacional de Trujillo, 2018)