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...

• Հիմնական հեղինակ: Muñoz Mendoza, Gema María (author)
• Ձևաչափ: bachelorThesis
• Լեզու: spa
• Հրապարակվել է: 2019
• Խորագրեր: Bebida fermentada soya inoculación; Mucílago de cacao; Lactosuero; Bacterias ácido lácticas (BAL); Fermentación; Inoculación
• Առցանց հասանելիություն: http://repositorio.uteq.edu.ec/handle/43000/3805