Estudio reológico de tres bebidas fermentadas de yuca “(manihot esculenta crantz)” con kéfir y levadura.
The present research work determined the rheological study of three fermented cassava beverages for this purpose three best treatments were identified by means of physical-chemical analysis (alcoholic degrees, ºBrix, pH and acidity), the data were obtained at 24, 48 and 72 hours of storage for this...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2021
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| Acceso en liña: | http://repositorio.utc.edu.ec/handle/27000/10129 |
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