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...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2020
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/1281 |
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