Evaluación de la Fermentación de Yuca (manihot esculenta) sometida a tres procesos con Kéfir y Levadura para la Obtención de Bebidas Fermentadas.
The evaluation of the fermentation of cassava (Manihot sculenta) was realized under three processes with kefir and yeast for the production of fermented beverages, it was carried out in order to replace the amylase placed in chewing process to elaborate different gums in an ancestral way. For which...
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| Natura: | bachelorThesis |
| Lingua: | spa |
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2019
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/6042 |
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