000			01372nam a2200241Ia 4500
001			IA_The aim of this project was the standardization of carambola dehydration process as well as the assessment of success of the dehydrated fruit after being treated with different concentrations of sugar and citric acid. The results were standardized parameters and time for both the process and presentation of dehydrated carambola with 20°Bx and 0.5% citric acid as a new product, which keeps the nutritional characteristics of a fresh fruit, enhances its own flavor, has more life span and becomes an alternative intake product.
002			ESTANDARIZACION DEL PROCESO DE DESHIDRATADO DE LA
008			220117s xx 000 0 und d
010			_a184317
530			_aDisponible en PDF
583			_a1 ej. imp. ; 2 ej. CD
650		0	_aAverrhoa carambola _9158732
650			_aDried fruits _9156713
650			_aFood processing _xStandarization _9156714
650			_aFrutas deshidratadas _9156676
650			_aProcesamiento de alimentos _xEstandarización _9156715
700			_aAscencio Rivera, J. Rogelio, asesor _9163689
700			_aEsparza Torres, Félix, asesor _9163648
700	1		_aEspejel Zaragoza, José Alfredo _9151219
700			_aSolís Aguilar, Gustavo, coaut. _9156716
942			_cTESIS C676 2011
999			_c184317 _d184317