Estudio del comportamiento de un preparado enzimático (α-amilasa, β- amilasa y amiloglucosidasa) sobre masato semi-sólido de yuca (manihot esculenta crantz) para la obtención de una bebida.

The effect enzymatic addition cassava (Manihot esculenta CRANTZ) semi- solid masato reparation to obtain a drink was aimed at evaluating the behavior commercial enzymes behaviour at the production of cassava replacement by chewing process, process which was replaced with enzymes of different origin...

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Autore principale: Amagua González, Gina Sofía (author)
Altri autori: Chancusig Casa, Alexander Paúl (author)
Natura: bachelorThesis
Lingua:spa
Pubblicazione: 2020
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Accesso online:http://repositorio.utc.edu.ec/handle/27000/6693
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