https://www.socictopen.socict.org/files/original/ed42ca7fcbbd8553001897c5190bebc4.pdf 9cd0f066b3afbd7459acebec0775d35e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Empleo de tres métodos de desamargado a través de la evaluación sensorial de harina y pan de Lupinus mutabilis Sweet Creator An entity primarily responsible for making the resource Víctor Vásquez Arce, José Gerardo Salhuana Granados, María Patricia Alvarado Tello, Alfredo Lázaro Ludeña Gutierrez, Luis A. Jiménez Díaz Description An account of the resource The Lupinus mutabilis Sweet is a culture of the Andes of Peru, Ecuador and Bolivia where it is consumed for its highprotein value, fiber and fat content. The present research work used three methods of debugging through the sensoryevaluation of flour and bread of Lupinus mutabilis Sweet, for which a sample of 45 people was considered for theevaluation. Three treatments were considered of chopped off: (t1) water, (t2) with salt and (t3) with ash. The responsevariable is the sensory analysis: Color, smell, taste and texture of the flour and Lupinus mutabilis bread, which weresubjected to an acceptance level test according to the 5-point hedonic scale. The design was used completely at random.For the preparation of the bread, 25% of Lupinus mutabilis flour and 75% of wheat flour were used. The results of thepresent study show that for the Lupinus mutabilis meal there were differences between the three treatments for odor andtaste. There were no statistical differences for the color and texture attributes whose rating was moderately liked (4). Forthe bread of Lupinus mutabilis flour, the results showed that there were no statistical differences for the three treatmentsof debittered with respect to color, smell, taste and texture. The first three qualified as I like moderately (4) and the textureof the bread qualified as I like it a lot (4). Date A point or period of time associated with an event in the lifecycle of the resource 2019 Subject The topic of the resource Lupinus mutabilis, bread, debittered, flour, tarwi Identifier An unambiguous reference to the resource within a given context 10.17268/agroind.sci.2019.01.07 Source A related resource from which the described resource is derived Agroindustrial Science Publisher An entity responsible for making the resource available Universidad Nacional de Trujillo Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Agriculture (General), Technology, Industrial engineering. Management engineering Relation A related resource <a href="http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2464" target="_blank" rel="noreferrer noopener">http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2464</a>