Evaluación de la retención de humedad en un queso duro no madurado, a partir de leche entera con adición de harina de chocho y carragenina.
The main objective of this research is to evaluate the moisture retention in an unripened hard cheese, from whole milk with the addition of lupine flour and carrageenan, which influence the percentage increase in moisture in cheese production. Taking advantage of the protein value present in lupine...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2022
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/8751 |
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