evaluación de tipos de estabilizante y porcentaje de grasa de la leche en la calidad fisicoquímica y sensorial del yogur

The purpose of this research was to assess the physicochemical and sensory properties of a yogurt made with 3 levels of fat and using two types of stabilizer. A 2x3 bifactorial completely randomized design (DCA) was used. Factor A: Types of stabilizers, 0.2% of CC-729 and 3% of Inulin; Factor B: 1%...

• المؤلف الرئيسي: Véliz Pinargote, Carlos German (author)
• مؤلفون آخرون: Álcivar Giler, Cristhian Wagner (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2018
• الموضوعات: Yogur; Tipos de Estabilizante; Porcentaje de Grasa de la Leche; Análisis Sensorial
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/890