Extraccion de pectina en dos estados de maduracion de achotillo (Nephelum lappceum) para la elaboracion de mermeladas.
This research was conducted in the laboratory of Basic Uses of Quevedo State Technical University located at km 1 ½ via Sto . Sunday, raising the following objectives : To determine physical parameters and achotillo Chemical in fruits ( Nephelium lappaceum ) in two stages of maturity ; Determine the...
שמור ב:
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| פורמט: | bachelorThesis |
| שפה: | spa |
| יצא לאור: |
2013
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| גישה מקוונת: | http://repositorio.uteq.edu.ec/handle/43000/242 |
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הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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הוספת תג | סיכום: | This research was conducted in the laboratory of Basic Uses of Quevedo State Technical University located at km 1 ½ via Sto . Sunday, raising the following objectives : To determine physical parameters and achotillo Chemical in fruits ( Nephelium lappaceum ) in two stages of maturity ; Determine the performance of pectin from peel of achotillo ( Nephelium lappaceum ) in two stages of maturity ; Develop jam using pectin extracted achotillo rind ( Nephelium lappaceum ) and evaluate organoleptic parameters preferably in a jam. For the physical parameters green fruits were harvested 400 and 400 ripe fruits of the town of Canton Good Faith farm " Cevallos " the process of extracting pectin peel Achotillo …… |
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