Aplicación del lecitina de soya y relación aceite-agua en la estabilidad de la margarina de maní (Arachis hypogaea L)
This research was conducted in order to determine the stability and acceptability of peanut margarine, made from two bases components-water peanut oil and soy lecithin as an emulsifier and stabilizer. Design was used in two-factor completely randomized arrangement AxB with three replicas. Factor A:...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2014
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/426 |
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