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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主要作者: Cando Condorcana, Carmen Amelia (author)
其他作者: Lema Ramos, Jhonny Daniel (author)
格式: bachelorThesis
语言:spa
出版: 2022
主题:
在线阅读:http://repositorio.utc.edu.ec/handle/27000/8632
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