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...
Spremljeno u:
| Glavni autor: | |
|---|---|
| Format: | masterThesis |
| Jezik: | spa |
| Izdano: |
2022
|
| Teme: | |
| Online pristup: | http://repositorio.utc.edu.ec/handle/27000/9067 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
Dodaj oznaku Budi prvi tko komentira!