Influencia de estabilizantes goma guar y goma xathan en la calidad físico-química organoléctica del néctar de tamarindo(Tamarindus indica l.)

Aim of this research was to evaluate the influence of two kinds of stabilizers in the elaboration of a nectar of tamarindo on the ESPAM - MFL (Escuela Superior Politécnica Agropecuaria de Manabí – Manuel Félix López) was drawn up the nectar with raw tamarind with a dilution of 1-10, which includes 1...

• Κύριος συγγραφέας: Ávila Mora, Fabián Fabricio (author)
• Άλλοι συγγραφείς: Sánchez Solórzano, Jorge Salvador (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2016
• Θέματα: Tamarindo; Néctar; Goma guar; Goma xanthan
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/551