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...

• मुख्य लेखक: Andrade Trujillo, Ambar Jomyra (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2019
• विषय: Estabilidad de la nube; Goma Xantana E-415; CMC E-466; Bebida funcional; Sandia, moringa, chía
• ऑनलाइन पहुंच: http://repositorio.uteq.edu.ec/handle/43000/3792