Evaluación del porcentaje de leche de soya, edulcorante y lecitina sobre la viscosidad y las características organolépticas de una bebida láctea
The aim of the research was to assess the percentage of soy milk, sweetener and lecithin on viscosity and organoleptic characteristics of milk beverage, in order to determine the best combination of ingredients. It was used a completely randomized design in accordance to trifactorial AxBxC, with thr...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2013
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| Sujets: | |
| Accès en ligne: | http://repositorio.espam.edu.ec/handle/42000/177 |
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