Elaboración de manjar de soya (Glycine max l.) con tres concentraciones de leche soya, utilizando dos tipos de endulzantes
The present research was developed with the aim of taking advantage of the nutritional potential of the soy especially its protein in order to increase the nutritional content of the common milk syrup, which will allow to make known a new alternative of the soy milk as syrup, which shows good organo...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2013
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| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/2663 |
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