“Elaboración de bebida instantánea y manjar en base de fréjoles huasca poroto ( phaseolus vulgaris) y caupi ( vigna unguiculata)”

  • Descripción del artículo
  • The present work is the formulation and evaluation of mathematics of twenty alternatives based on two varieties of bean mixes; huasca bean (phaseolus vulgaris), Cowpea (vigna unquiculata), sapino(mussa spp.) banana, milk powder, wheat flour and sugar, by selecting the formulation of 477.5% bean, 4.5...

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Main Author: Chávez Salazar,Angel
Other Authors: 9f437ab9-7a4c-4c86-896e-5c9a84099846
Format: Tesis de grado
Language: spa
Published: 1992
Subjects:
Online Access: http://repositorio.unsm.edu.pe/handle/11458/42
Summary:The present work is the formulation and evaluation of mathematics of twenty alternatives based on two varieties of bean mixes; huasca bean (phaseolus vulgaris), Cowpea (vigna unquiculata), sapino(mussa spp.) banana, milk powder, wheat flour and sugar, by selecting the formulation of 477.5% bean, 4.5% milk powder, 14.5% wheat flour, 9% banana sapino and 24.5% based on bean huasca bean and 50 sugar % bean, milk powder, 4% 14% wheat flour, 8% banana, 24% sugar based on Cowpea beans.

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