Comparación de la adición de tres agentes estabilizantes en la elaboración de leche de coco bajo en grasa.

In this research the effects of the addition of stabilizer agents into the elaboration of low-fat coconut milk to prevent separation of phases were evaluated. This investigation had an exploratory and descriptive reach. This process was done in the Industrial Plant of Dairy Industries at the Catholi...

• Главный автор: Zuloaga Gómez, María Alejandra (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2019
• Предметы: AGROINDUSTRIA; PRODUCCIÓN DE ALIMENTOS; LECHE DE COCO; GOMA GUAR; GOMA DEXANTANO; GOMA DE XANTANO; CARBOXIMETILCELULOSA; CREMA DE COCO; BENEFICIO; COSTO
• Online-ссылка: http://repositorio.ucsg.edu.ec/handle/3317/12531