Determinación del porcentaje de goma garrofín y ácido acético para efecto estabilizante en salsa picante de piña

In the present investigation, the stability of a spicy pineapple sauce was evaluated with the application of two factors: A (5 % and 10 % acetic acid) and B (locust bean gum in concentrations of 0,4 %, 0,6 % and 0,8 %). A completely randomized design (DCA) was used in a bifactorial AxB arrangement w...

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主要作者: Loor Sabando, Anthony Josué (author)
其他作者: Lucas Chávez, César Antonio (author)
格式: bachelorThesis
语言:spa
出版: 2021
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在线阅读:http://repositorio.espam.edu.ec/handle/42000/1403
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