Optimización del proceso de elaboración de bebidas fermentadas a base de yuca (Manihot esculenta) mediante preparados enzimáticos.

In the present investigation, the objective was to optimize the elaboration of fermented drinks based on cassava (Manihot esculenta) by means of enzymatic preparations for which a technological process was designed, evaluating the effect of the cassava steam cooking time, the concentration of masato...

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Kaydedildi:
Detaylı Bibliyografya
Yazar: Andrade Aulestia, Patricia Marcela (author)
Materyal Türü: masterThesis
Dil:spa
Baskı/Yayın Bilgisi: 2022
Konular:
Online Erişim:http://repositorio.utc.edu.ec/handle/27000/9067
Etiketler: Etiketle
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