Evaluación del efecto del uso de cultivos iniciadores, en la calidad del yogurt (Streptococcus Thermophilus-Lactobacillus Bulgaricus y Streptococcus Thermophilus-Lactobacillus Bulgaricus-Bifidobacterium lactis), en producción a escala semi-industrial del CETTEPS
Yogurt, a widely consumed fermented dairy product, presents particular challenges when scaling up its production from laboratory to semi-industrial levels. The main aim of this project is to measure the process variation of two different types of starter cultures when moving from a laboratory scale...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2025
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://dspace.unach.edu.ec/handle/51000/15423 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх