Efecto de los porcentajes de mucílagos de dos variedades de cacao y Goma Xanthan en las características fisicoquímicas de un néctar

Efecto de los porcentajes de mucílagos de dos variedades de cacao y Goma Xanthan en las características fisicoquímicas de un néctar

This research was intended to assess the effect of the mucilage percentages of two varieties of cocoa and xanthan gum on the physicochemical characteristics of a cocoa mucilage nectar with a percentage of 50% and 50% water taking into account CODEX STAN 247 (2005), physical-chemical parameters (pH,...

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Bibliographic Details
Main Author: Loor Mora, Carla Vanessa (author)
Other Authors: Zambrano Zambrano, Cinthya Damaris (author)
Format: bachelorThesis
Language:spa
Published: 2020
Subjects:
Hidrocoloide
cacao
mucílago
estabilidad
absorbancia
Online Access:http://repositorio.espam.edu.ec/handle/42000/1274
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http://repositorio.espam.edu.ec/handle/42000/1274

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