| 000 | 01249nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | IA_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. | ||
| 002 | FORMULACION Y ACEPTABILIDAD DE PAN BOLILLO ENRIQUE | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a184349 | ||
| 530 | _aDisponible en PDF | ||
| 583 | _a1 ej. imp. ; 2 ej. CD | ||
| 650 |
_aBreadmaking _9148267 |
||
| 650 |
_aFabricación de pan _9148268 |
||
| 650 |
_aHarina de avena _9156759 |
||
| 650 |
_aNixtamalización _981486 |
||
| 650 |
_aNixtamalization _9147913 |
||
| 650 |
_aOat flour _9156760 |
||
| 700 |
_aBuendía González, María Ofelia, dir. _9147467 |
||
| 700 | _aEsparza Torres, Félix, asesor. | ||
| 700 |
_aLópez Rangel, Angélica María _9156761 |
||
| 700 |
_aPérez Herrera, Patricia, asesor _9163709 |
||
| 942 | _cTESIS G66 2012 | ||
| 999 |
_c184349 _d184349 |
||