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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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2021
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/1403 |
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