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

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...

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Bibliographic Details
Main Author: Espinoza Vaca, Héctor Aníbal (author)
Other Authors: Mendieta García, Esnaider Fabián (author)
Format: bachelorThesis
Language:spa
Published: 2018
Subjects:
Propiedades Fisicoquímicas
Mosto Combinado
Reacción Enzimática
Evaluación Sensorial
Online Access:http://repositorio.espam.edu.ec/handle/42000/891
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http://repositorio.espam.edu.ec/handle/42000/891

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