A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Article

Abstract: Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a pr

Palabras claves:

Agro-Industrial waste, Bread production, design of experiments, Sustainability

Autores:

Annel Saavedra, Danny Navarrete, Dominique Almendariz, Gabriela Vernaza

Fuentes:

scopus