Obtención de una bebida fermentada de naranja (Citrus sinensis) aplicando la enzima peptinasa (PEC-600) como clarificante
In this research work was the obtaining of a fermented beverage of Orange (Citrus sinensis) using the enzyme peptinasa (PEC-600) as clearer. In the fermented beverage of Orange, the main problem is turbidity attribute that produces consumer rejection. In this sense the general objective of this rese...
Enregistré dans:
| Auteur principal: | |
|---|---|
| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2015
|
| Sujets: | |
| Accès en ligne: | http://repositorio.uteq.edu.ec/handle/43000/296 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
Ajouter un tag