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...

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Detaylı Bibliyografya
Yazar: Mendoza Intriago, Luiggi Adrián (author)
Materyal Türü: bachelorThesis
Baskı/Yayın Bilgisi: 2022
Konular:
Online Erişim:https://repositorio.uteq.edu.ec/handle/43000/6695
Etiketler: Etiketle
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