Efecto de la adición del suero de quesería fermentado con Lactobacillus plantarum en la elaboración de pan.

There is currently a growing concern about the shelf life of food products, therefore, some kind of alternative must be found to solve issues such as microbiological deterioration. Bread, due to its composition, has a very limited shelf life, which is why the objective of the research is to analyze...

• Հիմնական հեղինակ: Salazar Robalino, Jhostyn Hernán (author)
• Ձևաչափ: bachelorThesis
• Լեզու: spa
• Հրապարակվել է: 2024
• Խորագրեր: Pan; Suero de quesería; Vida útil; Lactobacillus plantarum
• Առցանց հասանելիություն: http://dspace.unach.edu.ec/handle/51000/13856