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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| 格式: | bachelorThesis |
| 语言: | spa |
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2018
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| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/890 |
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