Efecto de hidrocoloides en producto análogo de carne elaborado con diferentes concentraciones de champiñón Portobello (Agaricus brunnescens) y quinua (Chenopodium quinoa)
Hydrocolloids play an important role in the new products development, as they provide stabilizing and thickener characteristics that offer technological and sensory benefits for a wide range of products that currently seek to simulate characteristics of the traditional products. In this research, is...
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| Autor principal: | |
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| Format: | masterThesis |
| Idioma: | spa |
| Publicat: |
2019
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| Matèries: | |
| Accés en línia: | http://dspace.udla.edu.ec/handle/33000/11573 |
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