01218nam a2200241Ia 4500001043000000002005100430008003700481010001100518530002200529583002600551650002600577650003500603650003000638650003100668650002800699650002400727700005600751700003700807700004700844700004700891942001900938999001900957IA_The roll made with 10% HAVN was the best evaluated sensorially, introduced higher contained of fiber (1.54%), ash (2.77%) and calcium (242.47 mg/100 g) than the control, with significant differences (a = 0.05) between them. The volume of the roll with 10% added HAVN not significantly decreased compared to the control; however, was presented the highest hardness, with respect to the other two treatments in which HAVN added.FORMULACION Y ACEPTABILIDAD DE PAN BOLILLO ENRIQUE220117s    xx            000 0 und d  a184349  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD  aBreadmaking  9148267  aFabricación de pan  9148268  aHarina de avena  9156759  aNixtamalización  981486  aNixtamalization9147913  aOat flour  9156760  aBuendía González, María Ofelia, dir. 9147467  aEsparza Torres, Félix, asesor.  aLópez Rangel, Angélica María9156761  aPérez Herrera, Patricia, asesor 9163709  cTESIS G66 2012  c184349d184349