Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional

The objective of this research was to evaluate sweet whey and lyophilized mango pulp to produce a fermented milk drink with functional characteristics. The factors under study were: percentage of whey with levels of 50% and 60%, and percentage of freeze-dried mango pulp with levels of 1.5%, 1.75% an...

• المؤلف الرئيسي: Montesdeoca Chávez, María Agustina (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2020
• الموضوعات: Capacidad antioxidante; Bebida funcional; Mango; Liofilización
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/1290