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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| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2020
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| Konular: | |
| Online Erişim: | http://repositorio.utc.edu.ec/handle/27000/6693 |
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