Elaboración de pasas de capulí (Prunus salicifolia) por deshidratación mediante circulación de aire caliente
The capulí (Prunus salicifolia) is an Andean fruit with high nutritional value, but its post-harvest life is short and it has a high level of perishability, leading to significant losses and limiting its commercialization in its fresh state. Given this situation, I proposed converting the capulí int...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2026
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| Accesso online: | http://dspace.unach.edu.ec/handle/51000/16567 |
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