Desarrollo y Evaluación de una Bebida Kombucha enriquecida con flor de Jamaica (Hibicus sabdariffa) para determinación de análisis fisicoquímico, organoléptico, microbiológico y su viabilidad técnica

The project investigates as such the production and subsequent evaluation of a kombucha beverage enriched with hibiscus flower (Hibiscus sabdariffa) to analyze its organoleptic, physicochemical and microbiological characteristics. Kombucha is commonly recognized for its probiotic properties, while h...

• Yazar: Solarte Caicedo, Diana Antonela (author)
• Materyal Türü: bachelorThesis
• Baskı/Yayın Bilgisi: 2025
• Konular: Fermentación kombucha; Flor de Jamaica (Hibiscus sabdariffa); Bebidas funcionales; Antioxidantes; Diseño experimental factorial
• Online Erişim: http://dspace.utb.edu.ec/handle/49000/18349