Obtención de una bebida fermentada a base de lactosuero (dulce y ácido) empleando levadura (saccharomyces cerevisiae).
The purpose of this research study was to obtain a fermented drink based on whey (sweet and acid) employing yeast (Saccharomyces cerevisiae), through this action the nutritional and functional properties that the whey provides are used, the whey was acquired from the "Lácteos Carmita" micr...
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| 第一著者: | |
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| その他の著者: | |
| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/8604 |
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