Revistas de investigación UNMSM

IDENTIFICATION AND IMPROVING THE NUTRITIONAL VALUE OF A TYPE OF BREAD

Authors

  • Rolando Carrión Muñoz Universidad Nacional Mayor de San Marcos, Facultad de Ingeniería Industrial. Lima, Peru

DOI:

https://doi.org/10.15381/idata.v2i1.6464

Keywords:

identification, improvement, value, nutritious, bread

Abstract

This paper presents the approach of the investigation being conducted by the author on the subject, with particular emphasis on aspects of nutrition and replacing the traditional inputs.

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Author Biography

  • Rolando Carrión Muñoz, Universidad Nacional Mayor de San Marcos, Facultad de Ingeniería Industrial. Lima, Peru

    Ingeniero Industrial de la UNMSM. Maestría en Administración del Trabajo y Relaciones Industriales. Especialista en Investigación de Mercados.

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Published

1999-07-30

Issue

Vol. 2 No. 1 (1999)

Section

Investigación & Desarrollo

License

Copyright (c) 1999 Rolando Carrión Muñoz

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the INDUSTRIAL DATA.

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

IDENTIFICATION AND IMPROVING THE NUTRITIONAL VALUE OF A TYPE OF BREAD. (1999). Industrial Data, 2(1), 14-15. https://doi.org/10.15381/idata.v2i1.6464