Evaluación y caracterización de ácidos orgánicos presentes en cuatro bebidas ancestrales fermentadas con preparados enzimáticos
The purpose of this project was to evaluate and characterize the organic acids present in fermented beverages with enzymatic preparations of cassava (white, wiwis and burnt) and chonta. In which the best treatment of previous projects was replicated, taking into account the controlled physical param...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2021
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| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/8175 |
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