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...
Guardat en:
| Autor principal: | |
|---|---|
| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2019
|
| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/3792 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Afegir etiqueta