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...

• Հիմնական հեղինակ: Villacís Acosta, Daysi Marisol (author)
• Այլ հեղինակներ: Villacís Tubón, Enma Gabriela (author)
• Ձևաչափ: bachelorThesis
• Լեզու: spa
• Հրապարակվել է: 2021
• Խորագրեր: CHONTADURO; Α-AMILASA; Β-AMILASA; AGROINDUSTRIAL
• Առցանց հասանելիություն: http://repositorio.utc.edu.ec/handle/27000/10136