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Caracterización del subproducto del proceso de elaboración de los granos de kéfir utilizando suero ácido
(2020-12-01)
The purpose of the investigation is to determine whey kefir characterization by conducting the fermentation using column bioreactors. The three bioreactors were studied for a period of 10 fermenting days. Samples obtained ...
Efecto de los ingredientes y la fermentación en las galletas de soda bajas en grasa
(2017)
Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second ...