Efecto reológico de la pectina de cáscara de cacao (Theobroma Cacao L.) en la calidad físico-química de mermelada de naranja
The purpose of this research was to evaluate the rheological effect of four percentages of cocoa shell pectin on the physical-chemical quality of orange marmalade. A completely randomized design (DCA) with four treatments and four replicates was used, the experimental unit was 1000g per treatment. T...
Gorde:
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| Beste egile batzuk: | |
| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
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2020
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.espam.edu.ec/handle/42000/1281 |
| Etiketak: |
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