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...

• Главный автор: Moreira Macías, Inés Marisela (author)
• Другие авторы: Cedeño Arcuria, Luís Darío (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2022
• Предметы: Sólidos solubles; pH; Acidez titulable; Antioxidantes; Polifenoles totales
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/1751