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...

• Huvudupphovsman: Mendoza Intriago, Luiggi Adrián (author)
• Materialtyp: bachelorThesis
• Publicerad: 2022
• Ämnen: S. thermophilus; Vida útil.; Bifidobacterium; Pectina cítrica
• Länkar: https://repositorio.uteq.edu.ec/handle/43000/6695