Desarrollo y evaluación de tocino vegano con adición de hongos ostra.
The growing demand for plant-based food products has spurred the development of vegan alternatives that seek to replicate the sensory characteristics of traditional animal-based foods. This project aimed to develop a plant-based bacon substitute with the addition of oyster mushrooms, with the purpos...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2026
|
| Subjects: | |
| Online Access: | http://dspace.unach.edu.ec/handle/51000/16425 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!