Evaluación técnica y económica de concentraciones de lactosuero dulce y mucílago de cacao para la obtención de una bebida refrescante

Evaluación técnica y económica de concentraciones de lactosuero dulce y mucílago de cacao para la obtención de una bebida refrescante

The present work was developed at the Polytechnic Agricultural School of Manabí-Ecuador, with the objective of evaluating technically and economically the concentrations of sweet whey and cocoa mucilage to obtain a refreshing drink. Combinations of two concentrations of whey (55 and 60%) and three p...

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Bibliographic Details
Main Author: Loor Navia, Mayra Alejandra (author)
Other Authors: Cedeño Zambrano, José Carlos (author)
Format: masterThesis
Language:spa
Published: 2019
Subjects:
Bebidas refrescantes
Lactosuero
Mucílago de cacao
Estevia
Online Access:http://repositorio.espam.edu.ec/handle/42000/1065
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http://repositorio.espam.edu.ec/handle/42000/1065

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