Evaluación de hidrocoloides sobre la inhibición de grumos en el rompope

The work was developed in order to evaluate the addition of hydrocolloids on the inhibition of lumps in eggnog. The research evaluated the effect of the types of hydrocolloids (xanthan gum and gelatin) in two concentrations (0.2% and 0.4%), four treatments were obtained with experimental units of 62...

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Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Sánchez Reyes, Divino David (author)
Eará dahkkit: Mora Basurto, Luis Fernando (author)
Materiálatiipa: bachelorThesis
Giella:spa
Almmustuhtton: 2022
Fáttát:
Liŋkkat:http://repositorio.espam.edu.ec/handle/42000/1758
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