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...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2019
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| Aiheet: | |
| Linkit: | http://repositorio.uteq.edu.ec/handle/43000/3804 |
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