Efectos de la fermentación láctica del lactosuero y alcohólica del mucílago de cacao en la concentración final de una bebida alcohólica

In this research work sweet whey was taken advantage, from the criollo cheese produced by cocoa mucilage of the CCN 51 variety, as a must combined between these two raw materials to obtain an alcoholic beverage. For the solids present in the sweet whey it was necessary to apply a filtration by gravi...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Espinoza Vaca, Héctor Aníbal (author)
Awduron Eraill: Mendieta García, Esnaider Fabián (author)
Fformat: bachelorThesis
Iaith:spa
Cyhoeddwyd: 2018
Pynciau:
Mynediad Ar-lein:http://repositorio.espam.edu.ec/handle/42000/891
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!