Evaluación de levaduras a partir de dos variedades de mucílago de cacao (Theobroma cacao) para su uso en procesos fermentativos

Farmers in the Los Ríos area are unaware of the degree of nutrients, properties and organisms that the cocoa mucilage possesses and the optimization of this resource to make another derivative. In the fermented mucilage there are yeasts that can be used as a way of making agroindustrial products, an...

• मुख्य लेखक: Guerra Vera, Kenya Jamileth (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2019
• विषय: Evaluación de levaduras; Mucílago de cacao
• ऑनलाइन पहुंच: http://repositorio.uteq.edu.ec/handle/43000/3931