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...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Бусад зохиолчид: | |
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2019
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.utc.edu.ec/handle/27000/6177 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх