Efecto de la grenetina, goma guar y goma xhantan como estabilizadores en la elaboración de yogurt utilizando concentrado de uvilla (Physalis peruviana).
In this research project, it evaluated the effect of stabilizers such as gelatin, guar gum and xhantan gum in the process of elaboration of yogurt, it was using uvilla concentrate. According to the material balance presented in the elaboration of the uvilla yogurt, it obtained 1.36 kg of uvilla pulp...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2021
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| Online toegang: | http://repositorio.utc.edu.ec/handle/27000/10155 |
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