Aprovechamiento de los tallos de ruibarbo (rheum rhabarbarum) para la elaboración de mermelada endulzada con estevia (stevia rebaudianna)

This work of investigation is based on the preparation of rhubarb marmalade, which was sweetened with different stevia percentages in order to take advantage of these crops. Due to lack of farmers, they are not given an adequate use. A bromatological analysis of the rhubarbs stems was carried out be...

• मुख्य लेखक: Tenelanda Toaza, Vilma Elizabeth (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2018
• विषय: Ruibarbo; Tiempo de vida útil; Innovador; Conserva
• ऑनलाइन पहुंच: http://dspace.unach.edu.ec/handle/51000/4583