Evaluación de la Fermentación de Chonta (bactris gasipaes) empleando Microorganismos Fermetadores Kéfir y Levadura para la Obtención de una Bebida Fermentada.
The objective of the research was to evaluate the application of fermenting microorganisms tales such as water and yeast kefir (Saccharomyces cerevisae) in the fermentation process of a chonta masato for 30 hours under environmental conditions. The experimental design that was applied was a 2x4 fact...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/6231 |
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