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Fermentation study of Cassava bagasse starch hydrolyzed's using INIAP 650 and INIAP 651 varieties and a strain of Lactobacillus leichmannii for the lactic acid production
ArticleAbstract: Ecuador is an agricultural country, which has an actual production of starch obtained from cassava.Palabras claves:Bagasse starch, cassava, ECUADOR, Fermentation, lactic acid, Lactobacillus leichmanniiAutores:Felipe Jadán Piedra, Pedro Maldonado-Alvarado, Shirley InguillayFuentes:scopusSelective determination of lactic acid in dry-fermented sausages using a sensor based on immobilized lactate oxidase
ArticleAbstract: Selective determination of lactic acid in dry-fermented sausages is an indicator of quality and itsPalabras claves:Immobilized enzyme system, lactate-oxidase, lactic acid, salamiAutores:Felipe Jadán PiedraFuentes:scopus