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...

• 第一著者: Moreira Macías, Inés Marisela (author)
• その他の著者: Cedeño Arcuria, Luís Darío (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2022
• 主題: Sólidos solubles; pH; Acidez titulable; Antioxidantes; Polifenoles totales
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/1751