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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2020
|
| 主题: | |
| 在线阅读: | http://repositorio.utc.edu.ec/handle/27000/7000 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签