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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| Autor principal: | |
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| Format: | masterThesis |
| Idioma: | spa |
| Publicat: |
2022
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| Matèries: | |
| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/9067 |
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