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SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT
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L RUÍZ
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Search Results - SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT
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SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT
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ELABORACIÓN DE PASTAS ALIMENTICIAS ENRIQUECIDAS A PARTIR DE HARINA DE QUINUA (Chenopodium quinoa wild.) Y ZANAHORIA (Daucus carota) ELABORACAO DE PASTA ALIMENTICIA ENRIQUECIDA A PARTIR DE FARINHA DE QUINUA (Chenopodium quinoa wild.) E CENOURA (Daucus carota)
PRODUCTION
OF
FOOD
PASTAS ENRICHED FROM...
by
M ASTAÍZA
,
L RUÍZ
,
A ELIZALDE
Published 2010-06-01
“
... in quality there was
evaluated
the quality of boiling, chemical composition and
sensory
quality of the pastas...
”
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