Efectos del tiempo de fermentación y las variedades de yuca sobre la calidad fisicoquímica y microbiológica del almidón
The objective of this research was to determine the cassava variety and the fermentation time that improve the expansion capacity of the native starch, the effect of the fermentation time variables (10, 18 and 25 days) and the cassava varieties (INIAP PORTOVIEJO 650, 651 and 652). The medium ferment...
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| Format: | masterThesis |
| Jezik: | spa |
| Izdano: |
2022
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| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1682 |
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