Evaluación del contenido proteico de un yogurt, en combinación con extractos vegetales, proteína de soya y quinua, con la aplicación de edulcorantes que reúna características físicas, químicas y microbiológicas aceptables
In this project was considered the objective: to evaluate the nutritional value of the yogurt, with the addition of plant extracts, enriched with sources of soy protein and quinoa, and the addition of sweeteners in order to regulate the caloric content. The problem raised was ¿What effect has the re...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2016
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| Aiheet: | |
| Linkit: | http://repositorio.uteq.edu.ec/handle/43000/1515 |
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