Evaluación de parámetros fisicoquímicos y organolépticos de yogurt tipo griego con mermelada de mango (Mangifera indica) empleando estabilizantes, Carboximetilcelulosa (CMC) y pectina

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...

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Detaylı Bibliyografya
Yazar: Choez Machado, Ximena Estefanía (author)
Materyal Türü: bachelorThesis
Baskı/Yayın Bilgisi: 2025
Konular:
Yogurt tipo griego
ºbrix
pH
Carboximetilcelulosa
pectina
Online Erişim:http://dspace.utb.edu.ec/handle/49000/18031
Etiketler: Etiketle
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Internet

http://dspace.utb.edu.ec/handle/49000/18031

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