Aplicación de mucílago de cacao como fuente de azúcares en el proceso fermentativo del scoby (Symbiotic Culture Of Bacteria and Yeast) para obtener una bebida fermentada
Cocoa mucilage is an extraordinary source for fermentation processes, since its composition contains mostly sugars, yeasts and minerals. In the present project, it was used as a base for the elaboration of a fermented beverage in substitution of normal sugar, thus demonstrating an optional use for t...
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| Formatua: | bachelorThesis |
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2022
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| Sarrera elektronikoa: | https://repositorio.uteq.edu.ec/handle/43000/6699 |
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