Elaboración de una bebida alcohólica con suero de leche y pulpa de taxo (passiflora var mollisima) utilizando ha-lactasa 5200 y levadura (saccharomyces cerevisiae).

Elaboración de una bebida alcohólica con suero de leche y pulpa de taxo (passiflora var mollisima) utilizando ha-lactasa 5200 y levadura (saccharomyces cerevisiae).

The objective of this research project was to prepare an alcoholic drink with whey and taxo pulp (Passiflora var mollisima) using HA-lactase and yeast (Saccharomyces cerevisiae), since this drink may represent an intelligent strategy from the point of view commercial and sustainability. Furthermore,...

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Bibliographic Details
Main Author: Caisaguano Guamani, Anderson Danilo (author)
Other Authors: Casa Casa, Jorge Luis (author)
Format: bachelorThesis
Language:spa
Published: 2024
Subjects:
BEBIDA FERMENTADA
LEVADURA
LACTOSUERO
TAXO
AGROINDUSTRIA
Online Access:http://repositorio.utc.edu.ec/handle/27000/11954
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http://repositorio.utc.edu.ec/handle/27000/11954

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