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UDOSpace - Universidad de Oriente/Venezuela
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06. Consejo de Investigación (CIUDO)
Revista SABER
Revista SABER - Vol. 21 - Nros. 1 y 2 del año 2009
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Title
Author(s)
2009-04
PROPIEDADES DE COCCIÓN, FÍSICAS Y SENSORIALES DE UNA PASTA TIPO FETUCHINE ELABORADA CON SÉMOLA DE TRIGO DURUM Y HARINA DESHIDRATADA DE CEBOLLÍN (Allium fi stulosum L.)
Vasiliu, Marioxy
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Navas, Petra B. (navasbeatriz@gmail.com)
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Author
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Navas, Petra B. (navasbeatriz@gma...
1
Vasiliu, Marioxy
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calidad de pasta
1
evaluación sensorial
1
fetuchines
1
harina de cebollín
1
pasta quality
1
sensory evaluation
1
welsh onion flour
Date issued
1
2009
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