Efectos de la cascarilla de cacao (theobroma cacao) en una bebida láctea sobre las características físico-químicas, microbiológicas y organolépticas
The objective of this work was to determine the effect of doses of cocoa husks (Theobroma cacao) in a dairy beverage on the physicochemical and microbiological characteristics, governed by NTE INEN 2564 (2011) of dairy beverages. Five levels of cocoa husk addition (3, 6, 9, 12, and 15%) were used, a...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2023
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| Online Zugang: | http://repositorio.espam.edu.ec/handle/42000/2232 |
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