Caracterización bromatológica y microbiológica de yogurt con diferentes dosificaciones de edulcorante natural estevia (Stevia rebaudiana bertoni)
This work was carried out in the city of Loja, in the pilot dairy processing plant of the Experimental Farm of the National University of Loja. The aim of this thesis was to develop and implement quality control of yogurt using different doses of stevia. The yogurt was prepared with the following do...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2015
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| Θέματα: | |
| Διαθέσιμο Online: | http://dspace.unl.edu.ec/jspui/handle/123456789/11441 |
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