Efectos de los porcentajes de jirón y mucílago de chía en una bebida funcional
The objective of this research was to determine the effect of chia husk and mucilage percentages on the development of a functional beverage, evaluating its antioxidant capacity and its influence on physicochemical, microbiological, and sensory properties. Five treatments with three replicates each...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2024
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| Materias: | |
| Acceso en línea: | http://repositorio.espam.edu.ec/handle/42000/2536 |
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