Aprovechamiento del mucilago de cacao (Theobroma Cacao L.) para la obtención de un néctar con cannabis no psicoactivo (Cannabis Sativa L.)
The rise of innovation in the food and beverage industry has led to the search for the revaluation of agricultural by-products such as cocoa mucilage, a viscous substance rich in sugars and nutrients, which used to be removed during the production of chocolate. Recent studies have shown that this ma...
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| Format: | bachelorThesis |
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2024
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/17196 |
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