Evaluación de los porcentajes de arazá (Eugenia stipitata) y alga Chlorella en la calidad proteica, microbiológica y sensorial de un yogurt
The objective of this research was to evaluate the percentages of araza and Chlorella algae in the protein, microbiological, and sensory quality of a yogurt. For measurement, a Completely Randomized Design (CRD) with an AxB factorial arrangement was applied, involving six treatments and 3 replicates...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2024
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/2335 |
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