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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| Autor principal: | |
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/3805 |
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