Plan para la creación de una línea de infusiones a base de la cascarilla de la semilla de cacao ecuatoriano
This project took place with the purpose of developing a new line of infusions made from cocoa husk, a byproduct that despite having organoleptic and antioxidant properties is not employed for productive purposes. The cocoa husk was combined with dried fruits, herbs and spices that when combined for...
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| Auteur principal: | |
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2016
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| Sujets: | |
| Accès en ligne: | http://dspace.udla.edu.ec/handle/33000/5712 |
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