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Viabilidad y Estabilidad de Lactobacillus Casei en una Matriz de Colágenoalginato Aplicada a Trufas de Chocolate | Viability and Stability of Lactobacillus Casei in a Collagen-Alginate Matrix Applied to Chocolate Truffles

2025

Arteaga-Faria, Juana Valentina | Osorio-Márquez , Jorge Daniel | Ciencias Básicas y Aplicadas para la Sostenibilidad - CIBAS | Morantes-Porras, María Katherine | Montenegro-Herrera, Carlos Alberto

AGROVOC Keywords
alginate alginates alginato alimentos funcionales chocolate collagen encapsulación encapsulation functional foods lactobacillus casei microencapsulation probiotics probióticos
Bibliographic information
Publisher
Universidad de Santander, Facultad de Ciencias Naturales, Bucaramanga, Colombia, Microbiología Industrial, Bucaramanga
Other Subjects
Chocolate truffles; Colágeno; Trufas de chocolate
Language
Spanish; Castilian
Format
32 p, application/pdf, image/jpeg, application/pdf, application/pdf, application/vnd.openxmlformats-officedocument.wordprocessingml.document, application/pdf, application/pdf
License
Derechos Reservados - Universidad de Santander, 2025. Al consultar y hacer uso de este recurso, está aceptando las condiciones de uso establecidas por los autores., https://creativecommons.org/licenses/by-nc-nd/4.0/, Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0), info:eu-repo/semantics/embargoedAccess, http://purl.org/coar/access_right/c_f1cf
Type
Bachelor Thesis; Thesis; Bachelor Thesis ; Thesis; Bachelor Thesis; Thesis; Text; Bachelor Thesis; Thesis
2025-10-30
Dublin Core
Data Provider

This bibliographic record has been provided by Universidad de Santander

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Links
https://repositorio.udes.edu.co/handle/001/12192 https://repositorio.udes.edu.co
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