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...

• Հիմնական հեղինակ: Aviléz Chica, Anahís Yamileth (author)
• Ձևաչափ: bachelorThesis
• Հրապարակվել է: 2024
• Խորագրեր: Industria panificadora; Enzimas; Fermentación; Calidad
• Առցանց հասանելիություն: http://dspace.utb.edu.ec/handle/49000/17074