Caracterización de dos variedades de pera: pera uvilla y pera piña, aplicando deshidratación osmótica.

Osmotic dehydration is based on the immersion of a solid food in an aqueous solution with a solutes high concentration. From this, the submerged food gains sugars and eliminates water. The research project focused on the two pear varieties characterization: pineapple and uvilla, it using osmotic deh...

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Bibliografske podrobnosti
Glavni avtor: Angulo Angulo, Nathalia Elizabeth (author)
Drugi avtorji: Cruz Caiza, Karen Sabrina (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2023
Teme:
Online dostop:http://repositorio.utc.edu.ec/handle/27000/11015
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