Efecto de la adición del suero de mantequilla dulce en las características fisicoquímicas, color, reología y estabilidad proteica del yogur
Sweet buttermilk is a byproduct of dairy production that, when recovered, offers excellent potential for use in the development of new products due to its content of functional components. The objective of this research was to analyze the influence of adding sweet buttermilk on the physicochemical c...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2026
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| Assuntos: | |
| Acesso em linha: | http://dspace.unach.edu.ec/handle/51000/16459 |
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