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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| Formaat: | masterThesis |
| Taal: | spa |
| Gepubliceerd in: |
2019
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| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/1065 |
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