Efecto del E-415 Y E-466 en la estabilidad de la nube de fibra en una bebida funcional con base de sandía (Citrullus lanatus), moringa (Moringa oleífera) y chía (Salvia hispánica)

The aim of the present investigation was to assess the effect of the stability of the fibre cloud of a functional drink based on watermelon, moringa and chia, analysing sensory quality, physicochemical, microbiological and production cost to the best treatment, leading to the establishment of qualit...

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Detalhes bibliográficos
Autor principal: Andrade Trujillo, Ambar Jomyra (author)
Formato: bachelorThesis
Idioma:spa
Publicado em: 2019
Assuntos:
Acesso em linha:http://repositorio.uteq.edu.ec/handle/43000/3792
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