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...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2024
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| Schlagworte: | |
| Online Zugang: | http://dspace.unach.edu.ec/handle/51000/13856 |
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