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Browsing by Subject Concentraciones de Stevia
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info:eu-repo/semantics/bachelorThesis
Sustitución parcial de la sacarosa por extracto de Stevia (Stevia rebaudiana bertoni) para elaborar y caracterizar el yogurt sabor a café (Coffea arábica) según la NTP202.092: 2008. Leche y productos lácteos. Requisitos.
Alcocer Abad, Edickson Martin
Asesorado por
Morales Alamo, Guillermo Nicanor
2019
Universidad César Vallejo
Tratamiento
;
Concentraciones de Stevia
;
Características sensoriales
;
Características fisicoquímicas
;
Características microbiológicas
