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...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2018
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| Accès en ligne: | http://dspace.unach.edu.ec/handle/51000/4809 |
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