Evaluación de la concentración de leche y suero lácteo en la elaboración del manjar
This research aims to evaluate the concentrations of cow's milk and whey in the preparation of caramelized condensed milk to take advantage of the nutritional value and give added value to the whey. To define the different concentrations of cow's milk (90, 80, 70.50) and whey (10, 20, 30.5...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2022
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/8743 |
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