Influencia del maíz y morocho en las características organolépticas y nutricionales de bebidas fermentadas
Corn and morocho (traditional Andean corn) are often used as ingredients in the production of fermented beverages, the use of corn and morocho can significantly change the sensory characteristics of fermented beverages, such as flavor, aroma, color and the texture. In addition, they can increase the...
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| Natura: | bachelorThesis |
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2024
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| Accesso online: | http://dspace.utb.edu.ec/handle/49000/16388 |
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