Evaluación y caracterización de ácidos orgánicos presentes en tres Bebidas Ancestrales de Yuca (manihot esculenta crantz) fermentadas con Kéfir y Levadura (saccharomyces cerevisiae).
Fermented cassava drinks (Manihot esculenta Crantz) play an important role in the indigenous people of South America. They are made with different raw materials, obtaining a nutrient rich drink and organoleptic unique characteristics. The main objective of the present work was to evaluate four organ...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2020
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/7002 |
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