Elaboración de una barra con propiedades antioxidantes a base de chocolate (Theobroma cacao) con jalea de tuna morada (Opuntia lagunae) utilizando miel de abeja como edulcorante

Elaboración de una barra con propiedades antioxidantes a base de chocolate (Theobroma cacao) con jalea de tuna morada (Opuntia lagunae) utilizando miel de abeja como edulcorante

The general objective of this study was to elaborate a bar with antioxidant properties based on chocolate (Theobroma cacao) with purple prickly pear jelly (Opuntia lagunae) using honey as sweetener. The purpose of this research was to provide a new alternative to the chocolate industry, considering...

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Bibliographic Details
Main Author: Gavilánez Guerra, Jhonny Gonzalo (author)
Other Authors: Masqui Castillo, Marcia Estefanía (author)
Format: bachelorThesis
Language:spa
Published: 2023
Subjects:
PROPIEDADES ANTIOXIDANTES
CHOCOLATE
JALEA DE TUNA
EDULCORANTE
Online Access:https://dspace.ueb.edu.ec/handle/123456789/6172
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https://dspace.ueb.edu.ec/handle/123456789/6172

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