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...

詳細記述

保存先:
書誌詳細
第一著者: Chillagana Ramírez, Anael Vanesa (author)
その他の著者: Quilapanta Lema, Rocío Maribel (author)
フォーマット: bachelorThesis
言語:spa
出版事項: 2022
主題:
オンライン・アクセス:http://repositorio.utc.edu.ec/handle/27000/8604
タグ: タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!