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Desarrollo de una unidad de producción de pasta seca libre de gluten
Bustamante, Felipe Javier De Carolis, Stéfano Marino Errea, Lucila Grisafi Loudet, Federico Herrada, Gonzalo Julián
Bustamante, Felipe Javier
De Carolis, Stéfano Marino
Errea, Lucila
Grisafi Loudet, Federico
Herrada, Gonzalo Julián
Type
Proyecto final de grado
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Abstract
"El presente escrito muestra el desarrollo y diseño de una nueva línea de producción de pasta seca libre de gluten en la empresa Wellington Foods S.A. Esta firma se dedica a la elaboración de farináceos sin TACC, comercializados a través de su marca Smams."
"The following writing portrays the analysis, design and development of a new gluten-free dry pasta production line for Wellington Foods S.A. This firm is dedicated to the elaboration of farinaceous gluten-free products, marketed through its brand, Smams."
"The following writing portrays the analysis, design and development of a new gluten-free dry pasta production line for Wellington Foods S.A. This firm is dedicated to the elaboration of farinaceous gluten-free products, marketed through its brand, Smams."
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Date
2018
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Proyecto_Final_Bustamante
Adobe PDF, 5.41 MB
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Keywords
DIETA LIBRE DE GLUTEN, PASTAS ALIMENTICIAS, INDUSTRIA ALIMENTARIA, PRODUCCION