Estudio de almacenamiento y reología de la bebida de chonta fermentada con kéfir y levadura.
In this research, the chonta fermentation is realized, from the process to make chicha the chonta, where the scarcity of specific data for the storage and the useful life determination of IT is evidenced, starting from the fermentation to later carry out and analyze the treatments. It was evaluated...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2021
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/10158 |
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