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...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Бусад зохиолчид: | |
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2022
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.espam.edu.ec/handle/42000/1755 |
| Шошгууд: |
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