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...
Сохранить в:
| Главный автор: | |
|---|---|
| Другие авторы: | |
| Формат: | bachelorThesis |
| Язык: | spa |
| Опубликовано: |
2021
|
| Предметы: | |
| Online-ссылка: | http://repositorio.utc.edu.ec/handle/27000/10136 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Добавить метку