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Elaboración de yoghurt batido con concentrado proteico de suero obtenido por ultrafiltración
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Elaboración de yoghurt batido con concentrado proteico de suero obtenido por ultrafiltración
Autor(es):
Klagges Aldunate, María Alejandra
Colaborador(es):
Haverbeck Anwandter, Javier
Subject:
YOGHURT - LECHE FERMENTADA - CONCENTRADO DE PROTEINA - SUERO DE VACA - ULTRAFILTRACION - Productos lácteos - PROPIEDADES ORGANOLEPTICAS
Description:
last modification
Licenciado en Agronomía
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