Evaluación de la fermentación y estabilización de una bebida de chonta (Bactris gasipaes) con preparado enzimático.
ABSTRACT This research objective was to evaluate the addition of an enzyme preparation in which a 1:1 dilution of chontaduro masate and water as solvent was made, where the concentrations of the enzymes α-amylase and β-amylase were calculated, which was added to the solution, it was evaluated during...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2021
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/10136 |
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