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Uso de ingredientes destinados a la reducción del valor calórico del yogurt.
(Escuela Superior Politécnica de Chimborazo, 2021-08-19)
This investigation was carried out in order to inquire about the use of ingredients intended to reduce the caloric value of yogurt. To acquire information, various sources such as repositories for undergraduate degrees, ...
Evaluación de la capacidad conservante del aceite esencial de clavo de olor (Syzygium aromaticum) aplicado en la elaboración de yogurt tipo II
(2020-12)
This work evaluates the preservative capacity of the essential oil of clove (Syzygium aromaticum) applied in the elaboration of a type II yogurt. The analyzes carried out were carried out according to the NTE INEN 2395; ...