Efecto del suero en polvo y tipo de edulcorantes en la elaboración de un producto fermentado (Kumis), en la Universidad Estatal de Bolívar
The titration project called: Effect of whey powder and type of sweetener in the elaboration of a fermented product (kumis), was developed in the Agroindustrial Engineering career of the State University of Bolívar. It had the purpose of determining the effect of whey powder and type of sweetener in...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2021
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| Acesso em linha: | https://dspace.ueb.edu.ec/handle/123456789/4034 |
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