Ejemplares similares: Propiedades fisicoquímicas, nutricional y CATA ideal para describir jugos de mango de marcas comerciales
- Evaluación sensorial de diferentes panes de molde aplicando los métodos CATA, JAR y PERFIL Ideal a consumidores de las regiones del Perú
- Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)
- Effect of the partial substitution of mango and ground chia on the antioxidant capacity in the elaboration of nectar based on sachatomate
- Jugos para todos : jugos medicinales
- Jugos para todos : jugos refrescantes
- Jugos para todos : jugos dietéticos
Tópico: Jugo de mango
Tópico: CIELAB
Autor: Silva Paz, Reynaldo Justino
- Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
- Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo
- Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
- Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
- Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
- Evaluation of the physicochemical and sensory characteristics of gluten-free cookies