Efectos del malteado y variedad de maíz en las características fisicoquímicas y sensoriales en una bebida refrescante

Efectos del malteado y variedad de maíz en las características fisicoquímicas y sensoriales en una bebida refrescante

The objective of this research was to determine the effects of malting and corn varieties on the physicochemical and sensory characteristics of a refreshing drink. A completely randomized design (DCA) was applied in a bifactorial arrangement A x B, with factor A being three varieties of corn and fac...

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Bibliographic Details
Main Author: Ormaza Loor, Gema Monserrate (author)
Other Authors: Quiroz Saltos, Kevin Miguel (author)
Format: bachelorThesis
Language:spa
Published: 2021
Subjects:
Maíz
Malteado
Macerado
Enzimas
Bebida refrescante
Online Access:http://repositorio.espam.edu.ec/handle/42000/1410
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http://repositorio.espam.edu.ec/handle/42000/1410

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