Evaluación y caracterización de ácidos orgánicos presentes en tres Bebidas Ancestrales de Yuca (manihot esculenta crantz) fermentadas con Kéfir y Levadura (saccharomyces cerevisiae).

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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Bibliographic Details
Main Author: Chimba Guamanarca, Erika Gabriela (author)
Other Authors: Muso Lalaleo, Patricia Soledad (author)
Format: bachelorThesis
Language:spa
Published: 2020
Subjects:
BEBIDAS FERMENTADAS
CHICHA YUCA
ÁCIDOS ORGÁNICOS
AGROINDUSTRIAL
Online Access:http://repositorio.utc.edu.ec/handle/27000/7002
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http://repositorio.utc.edu.ec/handle/27000/7002

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