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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Bibliografski detalji
Glavni autor: Chicaiza Vilca, Dario Javier (author)
Daljnji autori: Toapanta Guasgua, Erika Jasmith (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2019
Teme:
Online pristup:http://repositorio.utc.edu.ec/handle/27000/6177
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