Preparation of a drink based on soy (Glycin max) and morocho blanco (Zea mays) variety morochon, as an alternative for consumption of vegetable protein
The preparation of a drink based on soy (Glycine max) and white morocho (Zea mays variety morochon) arises from the need to generate protein drinks from cereals. The methodology used is based on a completely randomized experimental design, where 6 treatments with 3 replications were obtained, obtain...
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| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | , , |
| التنسيق: | article |
| اللغة: | spa |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://revistas.uea.edu.ec/index.php/racyt/article/view/127 |
| الوسوم: |
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