Influencia de la inulina en el contenido graso del queso pasta hilada tipo mozzarella fresco y aromatizado
Inulin is used mainly to replace fat and reduce its caloric content, adding it with probiotic bacteria to cheese, it becomes a symbiotic food. The objective of this study was to evaluate the influence of inulin and heat treatment in fresh mozzarella-type spiced cheese flavored with Origanum vulgare...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2017
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| Acceso en liña: | http://repositorio.uteq.edu.ec/handle/43000/2670 |
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