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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Moreira Macías, Inés Marisela (author)
Awduron Eraill: Cedeño Arcuria, Luís Darío (author)
Fformat: bachelorThesis
Iaith:spa
Cyhoeddwyd: 2022
Pynciau:
Mynediad Ar-lein:http://repositorio.espam.edu.ec/handle/42000/1751
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!