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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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2019
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| Fag: | |
| Online adgang: | http://repositorio.uteq.edu.ec/handle/43000/3792 |
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