Evaluación de dos métodos de extracción de pectina de la cáscara de cacao (theobroma cacao)
From cocoa shells; of the national variety EET103, applying two extraction methods: acid and enzymatic, the objective was to obtain pectin, whose yields were compared by t-Student to identify the most efficient method; additionally, physical-chemical analyses were carried out such as: solubility, ge...
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| Format: | masterThesis |
| Sprache: | spa |
| Veröffentlicht: |
2019
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| Online Zugang: | http://repositorio.espam.edu.ec/handle/42000/1056 |
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