Elaboración de una bebida (sucedánea) al café a base de noni (Morinda citrifolia)

Noni (Morinda citrifolia) is a fruit that has michas nutritional properties, however, due to its peculiar flavor and odor, it is little used as raw material for the creation of attractive products within the market, with added value that improves its palatability. The objective of the research was t...

• 1. autor: El Salous, Ahmed (author)
• Kolejni autorzy: Cevallos, Karla (author), Arcos, Freddy (author), Castro, Alex (author)
• Format: article
• Wydane: 2018
• Hasła przedmiotowe: aceptación sensorial; bebidas no cafinadas; bebida sucedánea al café; frutas; sensory acceptance; non-coffee drinks; coffee substitute drink; fruits
• Dostęp online: https://doi.org/10.33890/innova.v3.n8.1.2018.763; https://repositorio.uide.edu.ec/handle/37000/3241