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,...

• Egile nagusia: Loor Mora, Carla Vanessa (author)
• Beste egile batzuk: Zambrano Zambrano, Cinthya Damaris (author)
• Formatua: bachelorThesis
• Hizkuntza: spa
• Argitaratua: 2020
• Gaiak: Hidrocoloide; cacao; mucílago; estabilidad; absorbancia
• Sarrera elektronikoa: http://repositorio.espam.edu.ec/handle/42000/1274