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...
Guardat en:
| Autor principal: | |
|---|---|
| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2015
|
| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/296 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Afegir etiqueta Sigues el primer a deixar un comentari!