'Desarrollo de un yogur bebible de frutilla con alto contenido de calcio y añadido con coenzima Q10 para el consumo femenino'

摘要

The main objective of this thesis was to develop a strawberry drinkable yogurt with high calcium content and Q10 coenzyme. The investigation strategy was a statistical tool (Experimental Design) used for the development of the formulation, this analysis was divided in two parts. In the first part the product consistency was evaluated, this is the most important characteristic due it is a drinkable yogur. The variables to evaluate by the Random Complete Design (DCA in Spanish) were consistency versus concentration of the stabilizer.