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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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2023
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| Accés en línia: | https://dspace.ueb.edu.ec/handle/123456789/6172 |
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