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...

• Hlavní autor: Maquilón Vinces, Darwin Vladimir (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2015
• Témata: Prebiótico y estabilizante; Elaboración de queso fresco; Como alimento funcional.; Quevedo - Ecuador 2014
• On-line přístup: http://repositorio.uteq.edu.ec/handle/43000/335