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...

• Päätekijä: Moreira Macías, Inés Marisela (author)
• Muut tekijät: Cedeño Arcuria, Luís Darío (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2022
• Aiheet: Sólidos solubles; pH; Acidez titulable; Antioxidantes; Polifenoles totales
• Linkit: http://repositorio.espam.edu.ec/handle/42000/1751