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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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2018
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/891 |
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