Efecto de la forma y dimensión de muestras de queso fresco y velocidad de prueba sobre el análisis de perfil de textura instrumental

Texture profile analysis (TPA) is an excellent instrumental procedure that simulates the jaw mastication; helps to measure and quantify parameters such as hardness, gumminess, chewiness, springiness, cohesiveness among others, the same ones that are associated with the quality of the food. There is...

• Huvudupphovsman: Nogales Villalba, Doris Elizabeth (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2018
• Ämnen: Queso Fresco; Calidad; Análisis
• Länkar: http://dspace.unach.edu.ec/handle/51000/4809