Incidencia de los niveles de pectina y lactosuero en la calidad del manjar de leche
This research was based on the use of whey as a partial substitute of milk in the preparation of delicacy with addition of pectin as a stabilizer, this was an experimental completely randomized design which provided with a result of 9 treatments with 3 replications of each, where the incidence of pe...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2016
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/554 |
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