Diseño de galletas con alto valor nutricional para diabéticos
[ES] El objetivo del presente trabajo es la formulación de un producto horneado, en concreto, de galletas con sustitución del 20% de harina de quínoa y diferentes edulcorantes como son la tagatosa y la estevia paa el mercado de pacientes diabéticos. El trabajo se realiza teniendo en cuenta la existencia de un mercado muy maduro donde se producen pocos ...
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