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http://dspace.udla.edu.ec/handle/33000/14479Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Simbaña Collaguazo, Esthela Geovanna | - |
| dc.date.accessioned | 2023-02-01T00:15:37Z | - |
| dc.date.available | 2023-02-01T00:15:37Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | Simbaña, E. (2022). Evaluación nutricional de una bebida láctea con tubérculos andinos (Tesis de maestría). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TMDIA-2022-14 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/14479 | - |
| dc.description | The present work evaluated the fat and protein parameters of nine treatments that had in their composition sweet potato flour 6 to 8 percent and goose flour 4 to 6 percent, no significant differences were found between T2 and T9 treatments, but it was possible to determine trends in the data. The addition of sweet potato and goose flours contributes to increase the percentage of protein, the percentage of fat is maintained and the pH increases. The sensory evaluation determined that the children in school did not like or dislike the drink, but they were able to differentiate the color. Regarding the purchase intention, they chose T2 which contained 5.71 percent; 6.29 percent goose and sweet potato flour, respectively. | es_ES |
| dc.format.extent | 33 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2022 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | LUACIÓN NUTRICIONAL | es_ES |
| dc.subject | COMPUESTOS ORGÁNICOS | es_ES |
| dc.subject | TECNOLOGÍA ALIMENTARIA | es_ES |
| dc.subject | COMPOSICIÓN QUÍMICA | es_ES |
| dc.title | Evaluación nutricional de una bebida láctea con tubérculos andinos | es_ES |
| dc.type | masterThesis | es_ES |
| Aparece en las colecciones: | Maestría En Desarrollo e Innovación de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TMDIA-2022-14.pdf | 683,65 kB | Adobe PDF | Visualizar/Abrir |
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