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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| Glavni autor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2013
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| Teme: | |
| Online pristup: | http://repositorio.utc.edu.ec/handle/27000/2651 |
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