Bebida fermentada a base de lactosuero y soya (Glycine max) inoculada con mucílago de cacao nacional (Theobroma cacao L.)

This research focuses on the development of a fermented drink based on whey and soy inoculated with national cocoa mucilage at 5%, 10% and 15% thus improving its organoleptic characteristics and giving the appropriate use to these by-products, a Completely random design with four treatments and four...

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Bibliographic Details
Main Author: Muñoz Mendoza, Gema María (author)
Format: bachelorThesis
Language:spa
Published: 2019
Subjects:
Online Access:http://repositorio.uteq.edu.ec/handle/43000/3805
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