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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 出版: |
2025
|
| 主題: | |
| 在線閱讀: | http://dspace.utb.edu.ec/handle/49000/18086 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|