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...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2022
|
| Fáttát: | |
| Liŋkkat: | http://dspace.unach.edu.ec/handle/51000/9874 |
| Fáddágilkorat: |
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