Estudio de estabilidad y vida útil de las bebidas fermentadas de yuca (manihot esculenta) con preparados enzimáticos.
This research was carried out at the Technical University of Cotopaxi, in the laboratories of the Agroindustrial Engineering Career, whose main objective was to study the stability and shelf life of fermented cassava beverages (Manihot esculenta) with enzymatic preparations, for which a study of pha...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2021
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| Acceso en liña: | http://repositorio.utc.edu.ec/handle/27000/10127 |
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