Influencia del uso de la amilasa, invertasa y xilanasa en la fermentación de la industria panificadora.
The case study addresses the deficiencies presented by the process of the application of enzymes such as amylase, invertase and xylanase in the various products that are made in the baking industry, in addition, The baking industry is a crucial sector within what is the food field, this industry dep...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | bachelorThesis |
| Veröffentlicht: |
2024
|
| Schlagworte: | |
| Online Zugang: | http://dspace.utb.edu.ec/handle/49000/17074 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen