Adición de mucílago de cacao nacional (Theobroma cacao L.) como inoculante en la elaboración de queso semiduro
The objective of this research was to produce semi-hard cheese inoculated with different percentages of national cocoa mucilage at 5%, 10% and 15% for the improvement of physicochemical, microbiological and organoleptic characteristics, BALTs mucilage were inoculated in the milk for obtaining the Da...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2019
|
| Fag: | |
| Online adgang: | http://repositorio.uteq.edu.ec/handle/43000/3804 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag