"Validación del proceso fermentativo de una bebida a partir de zanahoria amarilla (Daucus carota) y remolacha (Beta vulgaris)
In this research work, a fermented beverage was obtained from yellow carrot (Daucus carota) and beet (Beta vulgaris) by applying four clarifiers in the following percentages: carrageenan 0.1 g/L, Irish Moss 1.25 g/L, moringa 2 g/L and Cmc 1 g/L, to be evaluated by sensory analysis. In this sense, th...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2020
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| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/5182 |
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