Efecto del uso de Lactobacillus rhamnosus, Bifidobacterium s. p. y pectina cítrica en el proceso fermentativo y atributos sensoriales de una bebida láctea simbiótica
The aim of this study was to determine the effect of L. rhamnosus and Bifidobacterium s. p., and citrus pectin, on the fermentation process and the sensory characteristics of a new symbiotic milk drink. Fresh whole cow's milk was used, with and without the addition of citrus pectin (0.34 %); th...
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| Format: | bachelorThesis |
| Published: |
2022
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| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/6694 |
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