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...

Olles dieđut

Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Andrade Aulestia, Patricia Marcela (author)
Materiálatiipa: masterThesis
Giella:spa
Almmustuhtton: 2022
Fáttát:
Liŋkkat:http://repositorio.utc.edu.ec/handle/27000/9067
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