Evaluación de características bromatológicas y microbiológicas en un yogur usando tres variedades de zapallo como ingrediente alternativo en la industria láctea

Bromatological and microbiological characteristics were evaluated in a yogurt-type fermented milk, made with three varieties of squash, added in the form of jelly: Cucurbita maximum, Cucurbita pepo and Cucurbita moschata, as an alternative ingredient; using two relationships per variety, 15% and 30%...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Glavni autor: López Mendoza, Gema Dolores (author)
Daljnji autori: Sabando Mendoza, Viviana Aracely (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2021
Teme:
Online pristup:http://repositorio.espam.edu.ec/handle/42000/1409
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!

Slični predmeti