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...

• Κύριος συγγραφέας: Pinargote Ramírez, John Andrés (author)
• Άλλοι συγγραφείς: Rosado Palacios, Reinaldo Ramiro (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2021
• Θέματα: Alga Chlorella; Temperatura; Caramelo; Proteína
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1411