Evaluación de parámetros fisicoquímicos y organolépticos de yogurt enriquecido con pulpa de Jackfruit (Artocarpus heterophyllus) utilizando almidón de yuca (Manihot esculenta) como estabilizante

The main objective of this research was to evaluate the physicochemical and organoleptic parameters of yogurt made from pasteurized milk, enriched with jackfruit pulp (Artocarpus heterophyllus) and stabilized with cassava starch (Manihot esculenta) as a natural alternative. Six different formulation...

• Auteur principal: Lucio Ramos, María Belen (author)
• Format: bachelorThesis
• Publié: 2025
• Sujets: Ph; Acidez titulable; Densidad; Bioingredientes; Propiedades del yogurt
• Accès en ligne: http://dspace.utb.edu.ec/handle/49000/18158