Obtención del pigmento rojo (betacianina) a partir de la remolacha( betavulgaris) y su aplicación en la elaboración de un refresco en la cuidad de Riobamba Chimborazo
At present the use of synthetic dyes in food are questioned by consumers because of the adverse health effects and s are opting for more natural products. Because this has been done in this work, which aims to get the red pigment (betacyanin) beet as an alternative in the development of a soda (bowl...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2013
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| Accesso online: | http://dspace.unach.edu.ec/handle/51000/411 |
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