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...

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Detaylı Bibliyografya
Yazar: Macías Salazar, Indira Tatiana (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2019
Konular:
Online Erişim:http://repositorio.uteq.edu.ec/handle/43000/3804
Etiketler: Etiketle
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