Incidencia de los niveles de pectina y lactosuero en la calidad del manjar de leche

This research was based on the use of whey as a partial substitute of milk in the preparation of delicacy with addition of pectin as a stabilizer, this was an experimental completely randomized design which provided with a result of 9 treatments with 3 replications of each, where the incidence of pe...

• Κύριος συγγραφέας: Torres Muñoz, Gema Liseth (author)
• Άλλοι συγγραφείς: Vera Meza, Jesús Mauricio (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2016
• Θέματα: Lactosuero; Pérdidas por calentamiento; Sólidos totales; Azúcares totales
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/554