Elaboración de una bebida fermentada no láctea a base de leche de soya Glycine Max L
A non-dairy fermented soybean-based beverage was made with the Cornell extraction technique to obtain milk from the soybean, which improved the flavor, the process of making the drink was carried out similar to that of a yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus in an incu...
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| Glavni autor: | |
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| Format: | bachelorThesis |
| Izdano: |
2024
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| Teme: | |
| Online pristup: | http://dspace.utb.edu.ec/handle/49000/16363 |
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