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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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2023
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| Online toegang: | http://repositorio.utc.edu.ec/handle/27000/11015 |
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