Evaluación de la adición de tres agentes espesantes (pectina, almidón de maíz, gelatina), en la elaboración de manjar de leche con saborizante de coco a tres concentraciones en la industria láctea La Americana

The dish of milk is a food product very diffused but being widely produced by the evaporation process, the time is prolonged being seen affected its yield , while longer it is the exhibition of the product to the heat their organoleptic characteristics is affected for example the texture, color, fla...

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Bibliographische Detailangaben
1. Verfasser: Toala, Lilian Verónica (author)
Format: bachelorThesis
Sprache:spa
Veröffentlicht: 2013
Schlagworte:
Online Zugang:http://repositorio.utc.edu.ec/handle/27000/2651
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