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...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2022
|
| Konular: | |
| Online Erişim: | http://dspace.unach.edu.ec/handle/51000/9874 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle