Influencia de las gomas xanthan, cmc y guar, y sus porcentajes en la estabilidad de un néctar de carambola con naranja

Influencia de las gomas xanthan, cmc y guar, y sus porcentajes en la estabilidad de un néctar de carambola con naranja

The objective of this research was to evaluate the influence of the gums: xanthan, CMC (carboxymethylcellulose) and guar and their percentages on the stability of a carambola nectar with orange. The factors under study were: type of gum (xanthan, CMC and guar gum) and percentages of the gums (0.5 an...

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Bibliographic Details
Main Author: Valencia Estacio, Jean Carlos (author)
Other Authors: Bravo Bravo, Joselyn Stefanía (author)
Format: bachelorThesis
Language:spa
Published: 2022
Subjects:
Néctar de carambola
Estabilidad
Espectrofometría
Goma xanthan
CMC
Goma guar
Online Access:http://repositorio.espam.edu.ec/handle/42000/1755
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http://repositorio.espam.edu.ec/handle/42000/1755

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