Evaluación de un yogurt semidescremado con adición de mortiño (Vaccinium floribundum) elaborado con dos tipos de fermentos lácteos danisco (Yo-mix 883 lyo 50 dcu) y chr-hansen (fd-dvs yo flex mild 1.0), en la Universidad Estatal de Bolívar

Evaluación de un yogurt semidescremado con adición de mortiño (Vaccinium floribundum) elaborado con dos tipos de fermentos lácteos danisco (Yo-mix 883 lyo 50 dcu) y chr-hansen (fd-dvs yo flex mild 1.0), en la Universidad Estatal de Bolívar

The experimental part of the degree work was developed in the General Laboratory of the Faculty of Agricultural Sciences, Natural Resources and Environment of the State University of Bolivar, where the main objective was "To evaluate a semi-skimmed yogurt with the addition of mortiño (Vaccinium...

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Bibliographic Details
Main Author: Miño Vaca, Rommel David (author)
Other Authors: Rodríguez Azas, Jessica Paola (author)
Format: bachelorThesis
Language:spa
Published: 2022
Subjects:
YOGURT
SEMIDESCREMADO
ADICIÓN DE MORTIÑO
LÁCTEOS DANISCO
Online Access:https://dspace.ueb.edu.ec/handle/123456789/4681
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https://dspace.ueb.edu.ec/handle/123456789/4681

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