Elaboración de néctar de dos variedades de tuna (Opuntiaficus y Opuntia boldinghii) utilizando dos tipos de endulzantes (Stevia y miel de abeja) y dos antioxidantes (Ácido ascórbico y meta bisulfito de sodio) en los laboratorios de la carrera de ingeniería agroindustrial en la Universidad Técnica de Cotopaxi en el periodo 2014-2015
It has considered making pear nectar; this research was carried at the academic laboratory of Fruit and Vegetables of the Engineering Agroindustrial School, getting a product with optimal characteristics for human consumption where it was achieved; considering the hypothesis that tuna varieties, swe...
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| Natura: | bachelorThesis |
| Lingua: | spa |
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2016
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/2642 |
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