Aplicación del lecitina de soya y relación aceite-agua en la estabilidad de la margarina de maní (Arachis hypogaea L)

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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Bibliographic Details
Main Author: Verduga Solórzano, Rubén Darío (author)
Other Authors: García Moreno, René Medardo (author)
Format: bachelorThesis
Language:spa
Published: 2014
Subjects:
Lecitina de soja
Estabilidad
Consistencia
Yodo
Refracción
Saponificación
Online Access:http://repositorio.espam.edu.ec/handle/42000/426
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http://repositorio.espam.edu.ec/handle/42000/426

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