Elaboración de una bebida chocolatada a base de leche de choclo (Zea mays l.) de dos variedades (Amarillo y blanco) con dos estabilizantes (Carboximetilcelulosa y Carragenina) y dos endulzantes (panela y sacarosa) en los laboratorios académicos de la carrera de ingeniería agroindustrial de la Universidad Técnica de Cotopaxi en el periodo 2014 - 2015
The grains of tender corn or choclo can be processed to extract milk a new form of taking advantage of this vegetable elaborating a drink chocolatada with the purpose of transforming the typical form of consumption of this vegetable since at the present time it is consumed in a direct way or in pres...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/2668 |
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