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Efecto de la adición de goma xanthan y almidón de maíz en los atributos de textura en puré de pavo

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Figure

Figura 1. Flujo de proceso para la elaboración de los tratamientos.
Figura 2. Prueba de goteo (IDDSI 2016)  Fuente: IDDSI 2016
Figura 3. Prueba de cohesividad (IDDSI 2016)  Fuente: IDDSI 2016
Figura 5. Prueba de presión  Fuente: IDDSI 2016
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