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...

• Κύριος συγγραφέας: Loor Navia, Mayra Alejandra (author)
• Άλλοι συγγραφείς: Cedeño Zambrano, José Carlos (author)
• Μορφή: masterThesis
• Γλώσσα: spa
• Έκδοση: 2019
• Θέματα: Bebidas refrescantes; Lactosuero; Mucílago de cacao; Estevia
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1065