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...

• المؤلف الرئيسي: Macías Salazar, Indira Tatiana (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2019
• الموضوعات: Leche fermentación; Queso semiduro; Mucílago de cacao; Bacterias lácticas inoculación
• الوصول للمادة أونلاين: http://repositorio.uteq.edu.ec/handle/43000/3804