NDLI: Elaboración de sopa instantánea a partir de harina de chocho (lupinus mutabilis sweet)

Content Provider	Semantic Scholar
Author	Acosta, Karen Arrieta, María Carolina García
Copyright Year	2011
Abstract	In this paper we developed an instant soup base lupine flour. The experiments served to establish the physical and chemical characteristics of both the raw material of flour as such so as to proceed with this project and then determine the drying curves, sorption isotherms, and taking into account stability critical humidity and rehydration capacity of instant soup. On the other hand, developed the formulation of an evolution taking her soup to measure sensory acceptability. Finally defined the packing material and lifetime of instant soup high nutritional value.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://www.dspace.espol.edu.ec/bitstream/123456789/15944/1/Elaboraci%C3%B3n%20de%20Sopa%20Instant%C3%A1nea%20a%20Partir%20de%20Harina%20de%20Chocho.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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