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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2021
|
| 主题: | |
| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/1403 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签