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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| 主要作者: | |
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2022
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| 主題: | |
| 在線閱讀: | http://dspace.unach.edu.ec/handle/51000/9874 |
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