Efecto de lactosuero dulce y alga espirulina sobre las características fisicoquímicas, organolépticas y porcentaje proteico de una bebida refrescante de mango.

The aim of this research was to evaluate the effect of sweet whey and spirulina algae on the physicochemical and organoleptic characteristics and protein percentage of a refreshing mango drink, applying the experimental method where two factors were studied: the percentage of sweet whey and the perc...

• 第一著者: Ferrín Ferrín, Pablo Antonio (author)
• その他の著者: Loor Mendoza, Bryan Agustín (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2022
• 主題: Análisis de proteína en bebidas; Análisis sensorial; Requisitos microbiológicos; Requisitos fisicoquímicos
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/1968