Elaboración de caramelo de uvilla (Physalis peruviana), utilizando dos tipos de endulzantes en tres formulaciones panela y miel de abeja con dos conservantes (benzoato de sodio, sorbato de potasio)
The present investigation it was carried out in the company of lacteal Parmalat located in Cotopaxi's province, canton Latacunga, parish Tanicuchí and in the academic laboratory of the career of Agroindustrial Engineering (CEASA). In the process production of candies an experimental design deve...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2014
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| Schlagworte: | |
| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/2662 |
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