Elaboración y caracterización de una bebida fermentada y tempeh a partir del chocho (lupinus mutabilis sweet) desamargado por fermentación
The present research project aimed to elaborate and characterize a fermented drink and tempeh from lupine (Lupinus mutabilis s.) Debittered by fermentation. In this research, an experimental design was applied under a factorial arrangement AxBxC of a completely randomized block design (DBCA) with a...
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| Hovedforfatter: | |
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2021
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| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/8129 |
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