Desarrollo de una pasta de cacao untable con propiedades nutritivas y funcionales a base de cacao (Theobroma cacao L.) sacha inchi (Plukenetia volubilis) y linaza Linum usitatissimum)
In this research, it was proposed to improve the nutritional (protein) and functional (antioxidant) quality of spreadable cocoa paste with natural raw materials of little diffusion, such as cocoa, sacha inchi and flaxseed, for which a two-factorial design was applied. variables in a 3x2 factorial ar...
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| Format: | bachelorThesis |
| Publicat: |
2025
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| Accés en línia: | https://dspace.ueb.edu.ec/handle/123456789/8537 |
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