Evaluación de diferentes niveles de polidextrosa y azúcar en la elaboración de una jalea de guanábana (Annona muricata L.)
The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g. In each case the contents were based on 100 g of product. A completely ra...
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| Publicado no: | Avances en Ciencias e Ingenierías |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Espanhol |
| Publicado em: |
Universidad San Francisco de Quito
2013
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=726180834014 |
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