Evaluación de los parámetros fisicoquímicos, sensoriales y microbiológicos de un yogurt griego adicionando higo (Ficus carica) y arándano (Vaccinium corymbosum)

Evaluación de los parámetros fisicoquímicos, sensoriales y microbiológicos de un yogurt griego adicionando higo (Ficus carica) y arándano (Vaccinium corymbosum)

The objective of this study was to evaluate the physicochemical, microbiological, and sensory parameters of Greek yogurt with the addition of fig (Ficus carica) and blueberry (Vaccinium corymbosum) to determine their impact on the product quality. Four treatments were formulated with different fruit...

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Detaylı Bibliyografya
Yazar: Ramirez Cambo, Tatiana Lizbeth (author)
Materyal Türü: bachelorThesis
Baskı/Yayın Bilgisi: 2025
Konular:
Acidez titulable
levaduras
Mohos
pH
Probióticos
Online Erişim:http://dspace.utb.edu.ec/handle/49000/18086
Etiketler: Etiketle
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Internet

http://dspace.utb.edu.ec/handle/49000/18086

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