Estabilización de una bebida refrescante a partir de aguamiel de agave americana (Agave americana L).
The objective of this work was to apply agroindustrial processes to take advantage from agave mead to obtain a refreshing drink stabilized by physical and chemical means. The research consisted to apply different stabilization methods to inhibit yeasts activity and lactic acid bacteria, evaluate the...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2020
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| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/6696 |
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