Evaluación de porcentajes de inulina y AGT-800 en las características fisicoquímicas del yogur batido tipo I utilizando sólidos no grasos
The purpose of this research was to evaluate the percentages of inulin and AGT -800 (stabilizer based on modified starch, gelatin and guar gum for yogurt) on the physicochemical characteristics of type I whipped yogurt, using non-fat solids. A bifactorial completely randomized design (CRD) with six...
Gardado en:
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2022
|
| Subjects: | |
| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1763 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Engadir etiqueta