Evaluación fisicoquímica, microbiológica y sensorial de una bebida láctea utilizando lactosuero y pulpa de guanábana
The objective of this research was to evaluate the physical-chemical and microbiological effects of a dairy drink using sweet whey and soursop pulp. Three percentages of pulp were proposed (35%, 40% and 45%), which corresponded to the treatments. For the analysis of the physicochemical variables und...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2024
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| Online Zugang: | http://repositorio.espam.edu.ec/handle/42000/2558 |
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