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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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2022
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1755 |
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