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:...

• Главный автор: Verduga Solórzano, Rubén Darío (author)
• Другие авторы: García Moreno, René Medardo (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2014
• Предметы: Lecitina de soja; Estabilidad; Consistencia; Yodo; Refracción; Saponificación
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/426