Efectos de temperatura y tiempo de deshidratación, en características físicas y sensoriales de cebolla perla (Allium cepa L) en polvo

The goal of this research was to determine the effects of freezing temperature and dehydration time in the process of dehydrate-freezing, in the physical and sensory characteristics of pearl onion(Allium cepa L) powder. The experimental design applied was a factorial arrangement AxB with three repli...

• Κύριος συγγραφέας: Nevárez Loor, Rosario Gissela (author)
• Άλλοι συγγραφείς: Cuzme Pinargote, Ximena Elizabeth (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2016
• Θέματα: Humedad; Ceniza; Análisis sensorial
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/266