Caracterización de una bebida refrescante carbonatada a partir de lacto suero y endulzada con miel de agave, miel de abeja y miel de caña.
This project was carried out to characterize a carbonated soft drink in relation to whey, water, and three sweeteners by applying a Completely Random Block Design in factorial arrangement A*B (3*3), where factor A was the relationship between whey milk and water and factor B, sweeteners; thus it was...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2022
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/8632 |
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