Suero de leche como una alternativa para el desarrollo de productos alimentarios
Today, whey and its derivatives are determined to be correlated in the food industry. In Ecuador, approximately 900 thousand liters of this are produced, however, only 10% is used in the industrial area. The characteristics of whey make it the richest food byproduct of nature, since it contains the...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Published: |
2024
|
| Subjects: | |
| Online Access: | http://dspace.utb.edu.ec/handle/49000/16329 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!