Creación de una bebida espumante alcohólica fermentada en base al mucílago del cacao
This titration work is based on the analysis and research on the use and application of the cocoa mucilage Nacional Arriba for the production of a fermented alcoholic beverage. The objective of the choice of the presente product is to take advantage of the entire National cocoa pod at the top of the...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
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| Soggetti: | |
| Accesso online: | http://dspace.udla.edu.ec/handle/33000/11226 |
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