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...
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| 其他作者: | , , |
| 格式: | article |
| 語言: | spa |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/162 |
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