Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish)
The food industry promotes the reuse of organic waste, highlighting that banana peels are effectively a residue with great potential for the extraction of pectin. The aim of the research was to determine the influence of types of acids and agitation times on the physicochemical and techno-functional...
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2025
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/2667 |
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