Aplicación del Design Thinking en el desarrollo y caracterización de conservas a base de chame (Dormitator latifrons)
The research focused on developing chame preserves using Design Thinking to create new products with good nutritional quality. A Completely Randomized Design was employed with four treatments, each using different covering liquids (tomato sauce, spicy sauce, sunflower oil, and olive oil), with four...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2562 |
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