Efecto de diferentes tipos de hidrocoloides en el tiempo de estabilidad de una bebida refrescante de limón (Citrus Limon) con panela
The purpose of this research was to evaluate the different types of hydrocolloids based on the physicochemical and sensory properties of a refreshing lemon drink with panela. A completely randomized design (DCA) in a two-factor A * B arrangement was used. Factor A: Type of stabilizers (guar gum and...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2020
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.espam.edu.ec/handle/42000/1284 |
| Clibeanna: |
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