Determinación de la capacidad emulsionante de proteína extraída de la arveja (Pisum sativum L.) para su aprovechamiento y valorización en la industria alimentaria

dc.contributor	Rodríguez Sánchez, Andrea Paola
dc.creator	Reyes Granda, Daniel Alejandro
dc.date.accessioned	2022-10-25T16:07:49Z
dc.date.accessioned	2023-05-22T15:22:23Z
dc.date.available	2022-10-25T16:07:49Z
dc.date.available	2023-05-22T15:22:23Z
dc.date.created	2022-10-25T16:07:49Z
dc.date.issued	2022-10
dc.identifier	http://dspace.ups.edu.ec/handle/123456789/23674
dc.identifier.uri	https://repositorioslatinoamericanos.uchile.cl/handle/2250/6323659
dc.description.abstract	This research was carried out with the purpose of determining the emulsifying capacity of the protein extract of pea flour [Pisum sativum L.]. At the end of the research, we concluded that the protein extract of pea flour presented emulsifying activity and can be considered as an additive within the food industry.
dc.language	spa
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/ec/
dc.rights	openAccess
dc.rights	Atribución-NoComercial-SinDerivadas 3.0 Ecuador
dc.subject	BIOTECNOLOGÍA
dc.subject	ADITIVOS PARA ALIMENTOS
dc.subject	PROTEÍNAS VEGETALES
dc.subject	EMULSIONES
dc.subject	ARVEJAS
dc.title	Determinación de la capacidad emulsionante de proteína extraída de la arveja (Pisum sativum L.) para su aprovechamiento y valorización en la industria alimentaria
dc.type	bachelorThesis