Clarificación del zumo de caña de azúcar mediante temperatura y mucílago de cacao para la obtención de una bebida refrescante

The research sought to determine the physical, microbiological and organoleptic effects produced by two percentages of cocoa mucilage (12 and 14) and three pasteurization temperature levels (75, 85 and 95 ºC) as a method of clarifying sugar cane juice for obtaining a refreshing drink. A Completely R...

• Autor principal: Torres Sacón, Jeniffer Valeria (author)
• Outros Autores: Vera Mora, Valeria Elizabeth (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2021
• Assuntos: Zumo de caña de azúcar; Métodos de clarificación; Sólidos suspendidos totales; pH; Temperatura; Evaluación sensorial
• Acesso em linha: http://repositorio.espam.edu.ec/handle/42000/1416