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...
Saved in:
Hovedforfatter: | |
---|---|
Format: | masterThesis |
Sprog: | spa |
Udgivet: |
2022
|
Fag: | |
Online adgang: | http://repositorio.utc.edu.ec/handle/27000/9067 |
Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Vær først til at give en kommentarø!