Influencia del lactosuero dulce y harina de camote (Ipomoea batatas) en la calidad fisicoquímica y sensorial de una bebida láctea fermentada

The objective of this research was to evaluate the influence of sweet lactoserum and sweetpotato flour (Ipomoea batatas) on the physicochemical and sensory quality of a fermented milk beverage. Factors under study were: percentage of lactoserum with levels of 50%, 60% and 70%; and percentage of flou...

• المؤلف الرئيسي: Zambrano Zambrano, Ángela María (author)
• مؤلفون آخرون: Romero Rosado, Cindy Fernanda (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2016
• الموضوعات: Lactosuero; Fisicoquímicas; Sensorial; Escala hedónica
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/555