ESTUDIO DEL PROCESO DE OBTENCIÓN DE BIOETANOL, MEDIANTE EL APROVECHAMIENTO DE LA CÁSCARA DE PIÑA (ANANÁS COMOSUS L.) CONSIDERANDO DISTINTAS VARIEDADES
The present research aimed to analyze the effect of pineapple variety (Hawaiian and National) and three types of fermenters (bread yeast, wine yeast, and sugarcane must) on the process of obtaining bioethanol from pineapple peel (Ananas comosus L.)
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
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| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8997 |
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