Caracterización de bebida con mucílago de cacao (Theobroma cacao L) y guayaba (Psidium guajava)
The research focuses on promoting the use of cocoa mucilage in beverage production instead of its current disposal. The proposed beverage combines cocoa mucilage with guava, capitalizing on cocoa's vitamins and anti-inflammatory properties, along with guava's nutritional richness. An analy...
Gorde:
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| Formatua: | bachelorThesis |
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2024
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| Gaiak: | |
| Sarrera elektronikoa: | http://dspace.utb.edu.ec/handle/49000/16138 |
| Etiketak: |
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