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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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2022
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1758 |
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