Physicochemical evaluation of passion fruit juice at different concentrations of hydrocolloids
This research aimed to evaluate the effect of hydrocolloids addition on the stability of passion fruit juice, for the purpose a statistical model of factorial design with blocking effect was carried out, blocking the days of evaluation. Four treatments were formulated adding xanthan gum and ceam pec...
保存先:
第一著者: | Laz Mero, Mabel Leonela (author) |
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その他の著者: | Tuárez Párraga, Miguel Alejandro (author), Bermello Ochoa, Stephany Judith (author), Díaz Campozano, Edison Geovanny (author) |
フォーマット: | article |
言語: | spa |
出版事項: |
2018
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主題: | |
オンライン・アクセス: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/162 |
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