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Ciencia e Ingeniería en Alimentos y Biotecnología
Ciencia e Ingeniería en Alimentos y Biotecnología
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http://repositorio.uta.edu.ec/handle/123456789/412
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search.filters.author.Ojeda Sánchez, Darío Israel
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search.filters.subject.ALIMENTOS FUNCIONALES
1
search.filters.subject.BEBIDAS FERMENTADAS
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search.filters.subject.BIOTECNOLOGÍA ALIMENTARIA
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search.filters.subject.ENZIMAS
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search.filters.subject.MAÍZ
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2014
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Author: search.filters.author.Ojeda Sánchez, Darío Israel
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Utilización de enzimas amilasas (Fungamyl) en la fermentación ácido-láctica de una colada de morocho (Zea mays, variedad Morochon) con microorganismos probióticos (Cultivo lácteo SLB 953: Lactobacillus bulgaricus, Streptococcus thermophillus) y (Lactobacillus casei)
(
Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos
,
2014
)
Ojeda Sánchez, Darío Israel
;
Navas Miño, Gladys Cecilia
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