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...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2021
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1411 |
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