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...

• المؤلف الرئيسي: Sánchez Reyes, Divino David (author)
• مؤلفون آخرون: Mora Basurto, Luis Fernando (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2022
• الموضوعات: Rompope; Hidrocoloides; Grumos; Sensorial; Goma Xanthan; Gelatina neutra
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/1758