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  1. Caracterización fisicoquímica de las fracciones de fibra soluble de jícama (Pachyrhizuz erosus L. Urban): efecto en la estructuración y funcionalidad de yogurt

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    Description: Yam soluble fiber (YSF) extracted from Pachyrhizus erosus L. Urban was added (1 g per 100 mL) to a stirred yogurt (SYYSF). Its syneresis and microstructure properties were evaluated and compared to those of a stirred yogurt (SYC) without added YSF. The SYC yogurt exhibited a more compact casein micelle...
    Subject: Biotecnología , Yogurt, Fibra soluble de jícama, Procesamiento de productos lácteos, Rheology, Reología, Dairy processing, and Food, Fiber content
    Creator: Ramírez Santiago, César
    Contributor: Álvarez Ramírez, José de Jesús, Cruz Guerrero, Alma Elizabeth, Pimentel González, Diana Jaqueline, Román Guerrero, Angélica, Cruz Sosa, Francisco, Vernon Carter, Eduardo Jaime, and Lobato Calleros, Consuelo Silvia Olivia
    Publisher: Universidad Autónoma Metropolitana
    Posgrado: Doctorado en Biotecnologia
    Language: spa
    Año de publicación: 2013
    Rights Statement*: Acceso Abierto
    License: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
    Tipo de Recurso: info:eu-repo/semantics/doctoralThesis
    Identifier: https://doi.org/10.24275/uami.fn106z04s