Efecto del malteado y tostado de tres variedades de maíz (Zea mays) sobre las características físico-químicas y sensoriales en una bebida refrescante
The purpose of this study was to determine the effect of malting and roasting three varieties of corn (Zea mays): Guagal Mejorado INIAP-111, Mishqui Sara INIAP- 103, and Morocho Blanco, on the physical-chemical and sensory characteristics of a soft drink. The identified problem lies in the limited u...
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| Formatua: | bachelorThesis |
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2025
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| Sarrera elektronikoa: | https://dspace.ueb.edu.ec/handle/123456789/8612 |
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