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Reconocimiento del tarwi en el ámbito gastronómico, por medio de la aplicación de su harina.
The cultivation and consumption of this legume is being significantly diminished in the Andean countries, where Colombia is one of the countries where it is practically not cultivated or consumed, due to lack of knowledge ...
Elaboración de productos saludables enriquecidos con semillas de sésamo, auyama y girasol
In this work we seek to investigate the elaboration of special products made with sesame, sunflower and sunflower seeds, where research was carried out on this type of seeds, which is known as the consumption risks, their ...
Aprovechamiento gastronomico de la cascara del cacao
This project is focused on the use of raw material, where the main product is the fruit of cocoa, from which the shell is derived, considered as an organic waste, and the seeds from which the chocolate is obtained; the ...
Utilización de la pulpa y cáscara de zapallo (cucúrbita máxima) para la elaboración de productos alimentarios y su aplicación gastronómica
The squash (Cucurbita) is a vegetable that has a high content of carotenoids and dietary fiber. This is one of the most produced and consumed vegetables in Colombia and has functional properties that give it various food ...