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...

• Päätekijä: Valencia Estacio, Jean Carlos (author)
• Muut tekijät: Bravo Bravo, Joselyn Stefanía (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2022
• Aiheet: Néctar de carambola; Estabilidad; Espectrofometría; Goma xanthan; CMC; Goma guar
• Linkit: http://repositorio.espam.edu.ec/handle/42000/1755