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...

• Главный автор: Loor Navia, Mayra Alejandra (author)
• Другие авторы: Cedeño Zambrano, José Carlos (author)
• Формат: masterThesis
• Язык: spa
• Опубликовано: 2019
• Предметы: Bebidas refrescantes; Lactosuero; Mucílago de cacao; Estevia
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/1065