Efecto de la concentración de arroz (Oryza sativa l.), goma xantana y Carboximetilcelulosa en la estabilidad de partículas en suspensión de una bebida tipo Horchata

Refreshing drinks are heterogeneous and thermodynamically unstable systems, so the suspended particles settle, leading to the lack of uniformity of the solids in the system that deteriorates the sensory quality. The objective of the research was to evaluate the effect of the concentration of Oriza s...

• Автор: Vivanco Erraez, Jessenia Lizbeth (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2021
• Предмети: Arroz; Estabilizante de la nube; IDA; Test de separación
• Онлайн доступ: https://repositorio.uteq.edu.ec/handle/43000/6457