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http://hdl.handle.net/11458/42
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DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | Santander Ruiz, Wilson Ernesto | |
dc.contributor.author | Chavez Salazar, Angel | |
dc.date.accessioned | 2016-11-02T19:02:05Z | |
dc.date.available | 2016-11-02T19:02:05Z | |
dc.date.issued | 1992 | |
dc.identifier.citation | Chavez-Salazar, A. (1992). Elaboración de bebida instantánea y manjar en base de fréjoles huasca poroto ( Phaseolus Vulgaris) y caupi ( Vigna Unguiculata). Tesis para optar el grado de Ingeniero Agroindustrial. Facultad de Ingeniería Agroindustrial, Universidad Nacional de San Martín, Tarapoto, Perú. | es_PE |
dc.identifier.uri | http://hdl.handle.net/11458/42 | |
dc.description.abstract | The present work is the formulation and evaluation of mathematics of twenty alternatives based on two varieties of bean mixes; huasca bean (phaseolus vulgaris), Cowpea (vigna unquiculata), sapino(mussa spp.) banana, milk powder, wheat flour and sugar, by selecting the formulation of 477.5% bean, 4.5% milk powder, 14.5% wheat flour, 9% banana sapino and 24.5% based on bean huasca bean and 50 sugar % bean, milk powder, 4% 14% wheat flour, 8% banana, 24% sugar based on Cowpea beans. | en_US |
dc.description.abstract | El presente trabajo trata de la formulacion y evaluacion matematica de veinte mezclas alternativas en base a dos variedades de frijoles; huasca poroto(phaseolus vulgaris), caupí(vigna unquiculata), plátano sapino(mussa spp.), leche en polvo, harina de trigo y azucar, seleccionando la formulacion de 477.5% frijol, 4,5% leche en polvo, 14.5% harina de trigo, 9% plátano sapino y 24.5% azucar en base a frijol huasca poroto y de 50% frijol, 4% leche en polvo, 14% harina de trigo, 8% plátano, 24% azucar en base al frijol caupí. | es_PE |
dc.format | application/pdf | es_PE |
dc.language.iso | spa | es_PE |
dc.publisher | Universidad Nacional de San Martín. Fondo Editorial | es_PE |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/deed.es | * |
dc.source | Repositorio - UNSM | es_PE |
dc.subject | Elaboración | es_PE |
dc.subject | Bebidas instantáneas | es_PE |
dc.subject | Manjar | es_PE |
dc.subject | Frijoles Huasca | es_PE |
dc.subject | Poroto | es_PE |
dc.subject | Caupi | es_PE |
dc.title | Elaboración de bebida instantánea y manjar en base de fréjoles huasca poroto ( Phaseolus Vulgaris) y caupi ( Vigna Unguiculata) | es_PE |
dc.type | info:eu-repo/semantics/bachelorThesis | en_US |
thesis.degree.discipline | Ingeniería Agroindustrial | es_PE |
thesis.degree.grantor | Universidad Nacional de San Martin. Facultad de Ingenieria Agroindustrial | es_PE |
thesis.degree.name | Ingeniero Agroindustrial | es_PE |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_PE |
dc.publisher.country | PE | es_PE |
dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.02 | es_PE |
renati.author.dni | 33720009 | es_PE |
renati.advisor.orcid | https://orcid.org/0000-0001-5443-0020 | es_PE |
renati.advisor.dni | 01147911 | es_PE |
renati.type | https://purl.org/pe-repo/renati/type#tesis | es_PE |
renati.level | https://purl.org/pe-repo/renati/nivel#tituloProfesional | es_PE |
renati.discipline | 721997 | es_PE |
renati.juror | Maldonado Tito, Carlos | es_PE |
renati.juror | Quinteros Garcia, Anibal | es_PE |
renati.juror | Lescano San Martin, Luis | es_PE |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | es | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairetype | info:eu-repo/semantics/bachelorThesis | - |
Appears in Collections: | (Br.) Ingeniería Agroindustrial |
Files in This Item:
File | Description | Size | Format | |
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21'2'00035.pdf | 5.08 MB | Adobe PDF | View/Open |
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