Estandarización de una Fórmula para la Elaboración de un Helado a Base de Leche de Soya (glycine max
The research project was carried out at the Technical University of Cotopaxi, Agroindustrial Engineering Career and it was focused on making a soy ice cream, through the appropriate formulation in order to the product elaboration as an alternative for its production in Ecuador. Soy grains were used...
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| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2019
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| Online Erişim: | http://repositorio.utc.edu.ec/handle/27000/6177 |
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