Influencia del contenido de arazá y alga Chlorella en la calidad proteica del yogur

Influencia del contenido de arazá y alga Chlorella en la calidad proteica del yogur

El objetivo de la presente investigación fue evaluar la influencia del contenido de arazá y alga Chlorella en la calidad proteica del yogur. La elaboración del yogur se realizó con las directrices establecidas por la norma NTE INEN 2395. Para su medición se aplicó un diseño experimental completamen...

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Bibliographic Details
Main Authors:	Melany Cristina Calderón Ganchozo, Flor Marena Peñarrieta Loor, Guilber Enrique Vergara Vélez
Format:	Article
Language:	English
Published:	Universidad Nacional de Ingeniería 2025-06-01
Series:	El Higo
Subjects:	Yogurt proteínas incubación arazá alga chlorella
Online Access:	https://www.camjol.info/index.php/elhigo/article/view/20596
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