Optimización de la calidad de un puré de banano con jugo de naranja y limón mediante diseño de superficie de respuesta
The goal was to evaluate the optimum ratio of citrus fruit juices that contribute to the quality of banana puree. A completely random design was used for the interaction of the factors: A, orange juice (7.5, 8.75 and 10%) and B, lemon juice (5, 7.5 and 10%) with 2 repetitions, giving nine treatments...
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| Autore principale: | |
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| Natura: | masterThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
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| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/1055 |
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