Mostrando ítems 1-10 de 224
Elaboración de harina de ajonjolí (sesamum indicum), para sustituir la harina de trigo en la elaboración de galletas. Riobamba 2014
(Escuela Superior Politécnica de Chimborazo, 2015-03-16)
The sesame or sesame is a tiny healthy treasure. It contributes with unsaturated fats, brings iron, calcium, protein, zinc and fiber. It stimulates digestion, increases natural immunity is a good tonic. The present study ...
Introducción de la harina a base de zanahoria blanca (Arracacia Xanthorrhiza), a la panificación Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2014-06-24)
This research objetive was to introduce flour made from White carrot (Arracacia xanthorrhiza), to breadmaking in Riobamba, in order to facilitate the digestive system functioning and reduce the level of illnes in customers, ...
Procesamiento de harina de mashua (Tropaeolum tuberosum) para la aplicación en productos de panadería
(Escuela Superior Politécnica de Chimborazo, 2014-08-08)
The objeticve o This research was to process mashua flour for making bread, and This way highlight Andean products. To prepare the flour mashua was dried into an oven for food at a temperature of 60 to 65°C for a period ...