"Evaluación de tres métodos de destilación en el proceso de obtención de una bebida alcohólica tipo vodka emplenado Colocasia esculenta (MALAGANGA)"
The purpose of this research was to prepare a vodka alcoholic beverage using starch (Colocasia esculenta) malanga, evaluating the effect of three distillation methods (simple, fractional, steam entrainment) and three gelatinization temperatures (70 ° C, 75 ° C and 85 ° C); In addition, with the afor...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/4122 |
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