Efecto de la utilización del suero de mantequilla sobre la calidad del manjar de leche.

: Buttermilk is a byproduct of butter production which contains components that could be used to formulate a traditional dairy product such as a delicacy. According to its publications, it is an excellent ingredient to be studied in the technological improvement of foods. The project's purpose...

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Autor principal: Velasco Churuchumbi, José Luis (author)
Formato: bachelorThesis
Idioma:spa
Publicado em: 2022
Assuntos:
Acesso em linha:http://dspace.unach.edu.ec/handle/51000/9874
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