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dc.creatorNoguera, J
dc.creatorJiménez Cabas, J
dc.creatorÁlvarez, B
dc.creatorCaicedo Ortiz, J
dc.creatorRuiz Ariza, J
dc.date.accessioned2021-03-01T15:02:47Z
dc.date.available2021-03-01T15:02:47Z
dc.date.issued2020-11-05
dc.identifier.urihttps://hdl.handle.net/11323/7944
dc.description.abstractBuñuelos are a traditional food not only in Colombia but in several parts of the world. They are prepared mainly with cassava starch, cornstarch, cheese, water or milk. The purpose of this work is to determine which factors (trademark, time, temperature, serving size) or interactions between them are important to achieve a major volume of the buñuelos. Thus, a 2k design is proposed to analyze the factors on the growth rate of buñuelos. The growth rate is calculated taking into account the buñuelos diameter before fried and after fried. The results indicate that the serving size has the principal effect on the response variable but followed by the trademark and some interactions between time and temperature.spa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherCorporación Universidad de la Costaspa
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.sourceProcedia Computer Sciencespa
dc.subjectdesign of experiments2kspa
dc.subjectfactorialspa
dc.subjectdesign food engineeringspa
dc.titleAnalysis of buñuelos growth rate using 2K factorial designspa
dc.typearticlespa
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dc.source.urlhttps://www.scopus.com/record/display.uri?eid=2-s2.0-85099880788&doi=10.1016%2fj.procs.2020.10.037&origin=inward&txGid=6490d3630f2e81408d7626ad68f61f2cspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.identifier.doihttps://doi.org/10.1016/j.procs.2020.10.037
dc.type.hasversioninfo:eu-repo/semantics/publishedVersionspa


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