Elaboración de manjar de soya (Glycine max l.) con tres concentraciones de leche soya, utilizando dos tipos de endulzantes
The present research was developed with the aim of taking advantage of the nutritional potential of the soy especially its protein in order to increase the nutritional content of the common milk syrup, which will allow to make known a new alternative of the soy milk as syrup, which shows good organo...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2013
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/2663 |
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Tag hinzufügen | Zusammenfassung: | The present research was developed with the aim of taking advantage of the nutritional potential of the soy especially its protein in order to increase the nutritional content of the common milk syrup, which will allow to make known a new alternative of the soy milk as syrup, which shows good organoleptic microbiological characteristics and mainly nutritional. Generating a new alternative and allowing the development of the traditional syrup into soy syrup, due to the evident necessity of obtaining new and nutritive products, and getting to know the use of different raw material for obtaining soybean syrup, replacing in adequate percentage of cow milk in its elaboration, which traditionally it is elaborated with cow milk.... |
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