Prebiótico y estabilizante en la elaboración de queso fresco como alimento funcional. Quevedo - Ecuador 2014
This research aims to provide a new alternative for making cheese as a functional food with the use of different levels of prebiotics and stabilizers. The research was conducted using an estimated basis of 10 L, in which the study applied two factors: Factor A prebiotic levels (0.3, 0.6, 0.9%) and F...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2015
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| Online toegang: | http://repositorio.uteq.edu.ec/handle/43000/335 |
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