nopodiumquinua Wild) enriquecida con Omega 3. La galleta fue elaborada de manera convencional,mediante balance de masa, a partir de una formulación preestablecida con el empleo de tres proporcionesde Omega 3 (1%, 2% y 3%), teniendo como referencia las recomendaciones de energía y nutrientespara la p...
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| Main Author: | Púa Rosado, Amparo Luz |
|---|---|
| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/gipama/article/view/3220 |
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