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...

• Κύριος συγγραφέας: Sánchez Reyes, Divino David (author)
• Άλλοι συγγραφείς: Mora Basurto, Luis Fernando (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2022
• Θέματα: Rompope; Hidrocoloides; Grumos; Sensorial; Goma Xanthan; Gelatina neutra
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1758