Evaluación del tiempo y temperatura de infusión en la concentración de taninos en una bebida a base de lavanda (lavandula angustifolia)
The non-alcoholic beverages have achieved strong demand in the Ecuadorian market, in this category you can find refreshing, relaxing, energizing and hydrating beverages. For this purpose, natural components have been used to help obtain a nutritious and sensoryally acceptable product. This research...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | masterThesis |
| Lingua: | spa |
| Pubblicazione: |
2020
|
| Soggetti: | |
| Accesso online: | http://dspace.udla.edu.ec/handle/33000/12792 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag