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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2023
|
| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/11015 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag