Caracterización de un caramelo tipo (toffee) elaborado con la adición de lactosuero

The objective of this research project is to characterize a new variety of candy (toffee) with the addition of whey in different concentrations. This is based on giving an added value to whey, since at the level of the country and the province of Cotopaxi, the problem lies in the scarce productive u...

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Bibliografiske detaljer
Hovedforfatter: Ávila Erazo, Emily Ghiralda (author)
Andre forfattere: Viracocha Lozada, María Fernanda (author)
Format: bachelorThesis
Sprog:spa
Udgivet: 2022
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Online adgang:http://repositorio.utc.edu.ec/handle/27000/8755
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