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...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2018
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| Ábhair: | |
| Rochtain ar líne: | http://dspace.unach.edu.ec/handle/51000/4809 |
| Clibeanna: |
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