Efecto del tiempo de infusión y relación cascarilla de cacao-pulpa de pitahaya en la evaluación fisicoquímica y sensorial de una bebida
The present study evaluated the effect of infusion time and cocoa husk-pitahaya pulp ratio on the physicochemical and sensory evaluation of a beverage. A completely randomized design was used in a factorial arrangement of A*B with 6 treatments and 3 replications. The treatments were obtained from th...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2022
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1751 |
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