Optimización de la fritura acoplada a la deshidratación osmótica para la obtención de hojuelas a partir de una base natural pectocelulósica y jugos de frutas

Master thesis . 2019

descriptionPublicationkeyboard_double_arrow_right Master thesis 16 Jul 2019 Costa Rica Spanish

Authors: Wexler Goering, Lea;

Abstract

UCR::Investigación::Sistema de Estudios de Posgrado::Ciencias Agroalimentarias::Maestría Académica en Ciencias de Alimentos

Country

Costa Rica

Related Organizations

Keywords

FRUTAS, ACEITES Y GRASAS, PAPAYA, ACEITES Y GRASAS COMESTIBLES, ALIMENTOS, DESHIDRATACION DE ALIMENTOS

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