Estudio de los diferentes procesos de elaboración, estabilidad y almacenamiento de tres tipos de Bebidas fermentadas de Yuca (manihot esculenta crantz), con Kéfir y Levadura.

This research project was carried out with the purpose of establish and standardize procedures for the elaboration, storage and stability of three types of Cassava fermented beverages (Manihot esculenta), with kefir and yeasts. To reach the main aim the following bibliographic resources were studied...

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主要作者: Díaz Simbaña, Paul Alexis (author)
其他作者: Heredia Noroña Gabriela Elizabeth, Gabriela Elizabeth (author)
格式: bachelorThesis
语言:spa
出版: 2020
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在线阅读:http://repositorio.utc.edu.ec/handle/27000/7000
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