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...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2016
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/551 |
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