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

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%...

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Bibliographic Details
Main Author: Véliz Pinargote, Carlos German (author)
Other Authors: Álcivar Giler, Cristhian Wagner (author)
Format: bachelorThesis
Language:spa
Published: 2018
Subjects:
Yogur
Tipos de Estabilizante
Porcentaje de Grasa de la Leche
Análisis Sensorial
Online Access:http://repositorio.espam.edu.ec/handle/42000/890
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http://repositorio.espam.edu.ec/handle/42000/890

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