Efecto de estabilizantes sobre el perfil de textura y características sensoriales en gomitas a base de pulpas de papaya y naranjilla
The objective of this research was to evaluate the effect of the stabilizers agar agar, guar gum and gum arabic on the texture profile and sensory characteristics of papaya and naranjilla pulp-based gummies. A Completely Randomized Block Design (DCA) was used, which is bifactorial AxB, giving a resu...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2024
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/2340 |
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