Utilización de las bacterias ácido lácticas provenientes del mucilago de cacao (theobroma cacao l.) nacional para mejorar el sabor y textura del queso mozzarella
In this work, fermented mozzarella cheese was elaborated in different percentages (5.10 and 15%) with lactic acid bacteria (Lactococcus spp), originating from the mucilage of fine aroma cocoa, to obtain lactic acid bacteria (BAL). for 48 hours in mucilage, then it was cultivated in bottles of 50, 10...
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| Hoofdauteur: | |
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2019
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| Onderwerpen: | |
| Online toegang: | http://repositorio.uteq.edu.ec/handle/43000/3198 |
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