Efectos de pulpa de camote (toquecita) y dos tipos de hidrocoloides en la composición y calidad de una salsa de ají con maracuyá
The purpose of investigation was to evaluate the effects of sweet potato pulp (Toquecita) and two hydrocolloids (Xanthan and Guar gums) on the composition and quality of a chili sauce with passion fruit were evaluated. An AxB bifactorial design was used in CRD (Complete Random Design), with three re...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2022
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/1969 |
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