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...

• Hlavní autor: Villacís Acosta, Daysi Marisol (author)
• Další autoři: Villacís Tubón, Enma Gabriela (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2021
• Témata: CHONTADURO; Α-AMILASA; Β-AMILASA; AGROINDUSTRIAL
• On-line přístup: http://repositorio.utc.edu.ec/handle/27000/10136