CORRELACIÓN DEL PERFIL DE TEXTURA (TPA) ENTRE EL ANÁLISIS INSTRUMENTAL Y EL ANÁLISIS SENSORIAL DEL QUESO FRESCO
The sensory texture can determine the level of acceptance of food, and therefore it becomes a quality parameter. Quantifying this property is difficult since the flow behavior in the mouth is very complex. Therefore, texture profile analysis (TPA) has become an instrumental procedure that simulates...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
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| Online Access: | http://dspace.unach.edu.ec/handle/51000/5574 |
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