Evaluación de una bebida láctea fermentada novel a base de lactosuero y harina de camote

 Evaluation of a novel fermented beverage dairy based whey and sweet potato flour Autores:              [1] [2] 3] Armando Moro Peña[4] Dirección para correspondencia: gavilanespablo@...

• Main Author: Gavilanes López, Pablo Israel (author)
• Other Authors: Zambrano Zambrano, Ángela María (author), Romero Rosado, Cindy Fernanda (author), Moro Peña, Armando (author)
• Format: article
• Language: spa
• Published: 2018
• Subjects: Análisis sensorial, bebida fermentada, camote, proteína, viscosidad
• Online Access: https://revistas.utm.edu.ec/index.php/latecnica/article/view/734