Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional
The objective of this research was to evaluate sweet whey and lyophilized mango pulp to produce a fermented milk drink with functional characteristics. The factors under study were: percentage of whey with levels of 50% and 60%, and percentage of freeze-dried mango pulp with levels of 1.5%, 1.75% an...
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| 主要作者: | |
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2020
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| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1290 |
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