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      <title>Obtención del yogurt natural elaborado a partir de una mezcla de leche con suero láctico a nivel de  laboratorio, en la Universidad Nacional de Ingeniería, Sede Regional del Norte</title>
      <pubDate>Tue, 01 Jan 2019 10:15:01 -0600</pubDate>
      <link>https://catalogo.uni.edu.ni/Record/16812</link>
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      <author>Guevara Casco, Holman Josué</author>
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      <title>Diseño tecnológico de línea para la producción de Kéfir en una mediana empresa</title>
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      <link>https://catalogo.uni.edu.ni/Record/20567</link>
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      <author>Casco García, Elías Ezequiel</author>
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      <title>Producción de una bebida fermentada a partir de suero</title>
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      <author>Hernández Díaz, Aníbal Santos</author>
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      <title>Evaluación del proceso fermentativo para la obtención de bebida Kombucha a partir de té negro utilizando dos fuentes primarias de carbono</title>
      <pubDate>Sat, 01 Jan 2022 10:15:01 -0600</pubDate>
      <link>https://catalogo.uni.edu.ni/Record/27477</link>
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      <author>Aguilera Mairena, Stephanie José</author>
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      <dc:date>2022</dc:date>
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      <title>Producción de una bebida fermentada a partir de suero</title>
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      <link>https://catalogo.uni.edu.ni/Record/26028</link>
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      <author>Hernández Díaz, Aníbal Santos</author>
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      <link>https://catalogo.uni.edu.ni/Record/26142</link>
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      <author>Casco García, Elías Ezequiel</author>
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