Mejoramiento en antioxidantes de una colada ancestral ecuatoriana (atol) con base a maiz blanco - morado (Zea mays L) y pulpa de mortiño (Vaccinium floribundum)
In this study, it was proposed to improve the antioxidant content of an ancestral Ecuadorian colada (atol) based on white-purple corn and mortiño pulp, for which a bi-factorial experimental design was considered: Factor A (Ratio of corn: white -purple) with three levels and Factor B (mortiño pulp) w...
Wedi'i Gadw mewn:
| Prif Awdur: | |
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| Awduron Eraill: | |
| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2023
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| Pynciau: | |
| Mynediad Ar-lein: | https://dspace.ueb.edu.ec/handle/123456789/6184 |
| Tagiau: |
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