Evaluación de parámetros fisicoquímicos y organolépticos de yogurt tipo griego con mermelada de mango (Mangifera indica) empleando estabilizantes, Carboximetilcelulosa (CMC) y pectina
This experimental research consists of evaluating the physicochemical and organoleptic characteristics of a Greek-style yogurt with mango jam using stabilizers such as Carboxymethylcellulose (cmc) and pectin. Therefore, it seeks to determine how these stabilizers act on the texture, flavor, aroma an...
Gorde:
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| Formatua: | bachelorThesis |
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2025
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| Sarrera elektronikoa: | http://dspace.utb.edu.ec/handle/49000/18031 |
| Etiketak: |
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