Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo
The objective of this research was to evaluate the addition of powdered Chlorella algae in the candy as a protein enhancer in different concentrations (2%, 4% and 6%); in addition, temperatures of 38 and 42 ° C were used, physical chemistry (protein), microbiological variables (total coliforms, E. C...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Awduron Eraill: | |
| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2021
|
| Pynciau: | |
| Mynediad Ar-lein: | http://repositorio.espam.edu.ec/handle/42000/1411 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
Ychwanegu Tag Byddwch y cyntaf i adael sylw!