Dairy Production (Paperback) (ISBN-13: 9786204170756)

The present research work was carried out with the objectives of Identifying the physicochemical and microbiological characteristics of the most acceptable yogurt with different levels of fiber isolated from quinoa, kiwicha and cahua bran considering the established parameters. To establish the shelf life of the most acceptable yoghurt with fibre according to the levels of fibre isolated from quinoa, kiwicha and cahua bran and To determine the composition of the most acceptable yoghurt with different levels of fibre from quinoa, kiwicha and cahua bran during shelf life. To obtain the bran, the grains were subjected to the process of cleaning, de-stoning, drying, milling and sieving; in order to improve the bran extraction yield.

Author: Luz Amanda Aguirre Florez, Ludwing Roald Flores Quispe
ISBN-10: 6204170759
ISBN-13: 9786204170756
Publisher: Our Knowledge Publishing
Language: English
Published: 10/23/2021
Pages: 120
Format: Paperback
Weight: 0.41lbs
Size: 9.00h x 6.00w x 0.28d