Mejoramiento del proceso de elaboración de una bebida a base de coronta de maíz negro (Zea mays L.) en la asociación virgen del tránsito de la parroquia Guaytacama
The current research project aims to improve the elaboration process of a beverage from black corn cob (Zea mays L.) in the “Virgen del Transito” Association of the Guaytacama parish. the psychochemical and sensory methodology was used with a completely randomized block design (CRBD) in a factorial...
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| Glavni autor: | |
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| Daljnji autori: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2024
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| Teme: | |
| Online pristup: | http://repositorio.utc.edu.ec/handle/27000/11896 |
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