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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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2024
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| Matèries: | |
| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/2536 |
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