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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Detaylı Bibliyografya
Yazar: Chicaiza Vilca, Dario Javier (author)
Diğer Yazarlar: Toapanta Guasgua, Erika Jasmith (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2019
Konular:
Online Erişim:http://repositorio.utc.edu.ec/handle/27000/6177
Etiketler: Etiketle
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