Efectos de pulpa de camote (toquecita) y dos tipos de hidrocoloides en la composición y calidad de una salsa de ají con maracuyá

The purpose of investigation was to evaluate the effects of sweet potato pulp (Toquecita) and two hydrocolloids (Xanthan and Guar gums) on the composition and quality of a chili sauce with passion fruit were evaluated. An AxB bifactorial design was used in CRD (Complete Random Design), with three re...

• Κύριος συγγραφέας: Cevallos Domínguez, Jefferson Antonio (author)
• Άλλοι συγγραφείς: Intriago Palacios, Mirka Susana (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2022
• Θέματα: Consistencia; Aceptabilidad; Codex Alimentarius; Presentación monádica secuencial; Parámetros fisicoquímicos
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1969