ESTUDIO DEL PROCESO DE OBTENCIÓN DE UNA BEBIDA ALCOHÓLICA FERMENTADA (TIPO VINO) A PARTIR DE MUCÍLAGO DE CACAO (THEOBROMA CACAO L.) CCN-51 UTILIZANDO DISTINTOS TIPOS DE LEVADURAS Y PORCENTAJES DE PECTINASA COMO CLARIFICANTE
The present study was carried out at the Quevedo State Technical University “La María” Campus, it analyzes the “Study of the process of obtaining a fermented alcoholic beverage (wine type) from cocoa mucilage (Theobroma cacao L.) CCN-51 using different types of yeasts and percentages of pectinase as...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
|
| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8973 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag