Deshidratación osmótica de la jícama (Smallanthus sonchifolius)
Osmotic dehydration (OD) consists of immersing a food product in a solution with a high osmotic pressure, which creates a gradient of chemical potential between the water contained in the food and the water in the solution, causing the water flow from the Inside the product, to match the chemical po...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2017
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| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/4199 |
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