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...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Formaat: | bachelorThesis |
| Gepubliceerd in: |
2025
|
| Onderwerpen: | |
| Online toegang: | http://dspace.utb.edu.ec/handle/49000/18086 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Voeg label toe