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...

• Tác giả chính: Laz Mero, Mabel Leonela (author)
• Tác giả khác: Tuárez Párraga, Miguel Alejandro (author), Bermello Ochoa, Stephany Judith (author), Díaz Campozano, Edison Geovanny (author)
• Định dạng: article
• Ngôn ngữ: spa
• Được phát hành: 2018
• Những chủ đề: Calidad; maracuyá; hidrocoloides; Quality; passion fruit; hydrocolloids
• Truy cập trực tuyến: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/162