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:
| 主要作者: | |
|---|---|
| 格式: | masterThesis |
| 語言: | spa |
| 出版: |
2022
|
| 主題: | |
| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/9067 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽