Estudio del tiempo de vida útil de una bebida láctea simbiótica, elaborada empleando Lactobacillus rhamnosus, Bifidobacterium s. p. y pectina cítrica
To analyze the effect of of L. rhamnosus and Bifidobacterium s. p. and citrus pectin in the shelf life time (SLT) of a fermented milk beverage, two different culture doses were used, with and without citrus pectin. L. bulgaricus and S. thermophilus, a culture commonly used in the production of yogur...
Sábháilte in:
| Príomhchruthaitheoir: | |
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| Formáid: | bachelorThesis |
| Foilsithe / Cruthaithe: |
2022
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| Ábhair: | |
| Rochtain ar líne: | https://repositorio.uteq.edu.ec/handle/43000/6695 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Cuir clib leis