Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour

Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour

. === Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of no...

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Bibliographic Details
Main Authors: Castro Miranda, Angela Zarela, Reyes Suarez, Natalia Rebeca
Other Authors: Zegarra Samamé de Castro, Saby Inés
Format: Others
Language:Spanish
Published: Universidad Peruana de Ciencias Aplicadas (UPC) 2021
Subjects:
Persea americana
Nutritional composition
Partial replacement
Noodles
Avocado peel
Composición nutricional
Sustitución parcial
Fideos
http://purl.org/pe-repo/ocde/ford#3.00.00
https://purl.org/pe-repo/ocde/ford#3.03.04
Online Access:http://hdl.handle.net/10757/656746

Internet

http://hdl.handle.net/10757/656746

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