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

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...

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Bibliographic Details
Main Author: Cevallos Domínguez, Jefferson Antonio (author)
Other Authors: Intriago Palacios, Mirka Susana (author)
Format: bachelorThesis
Language:spa
Published: 2022
Subjects:
Consistencia
Aceptabilidad
Codex Alimentarius
Presentación monádica secuencial
Parámetros fisicoquímicos
Online Access:http://repositorio.espam.edu.ec/handle/42000/1969
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http://repositorio.espam.edu.ec/handle/42000/1969

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