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...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
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| Teme: | |
| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1763 |
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