Desarrollo de una bebida funcional a base de chachafruto (Erythrina edulis)
The consumption of functional foods has increased in recent years, innovation to get products with nutritional and functional value is important. In this context, little-used vegetable raw materials constitute a study potential. The development of a functional beverage was then proposed of this inve...
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| Format: | masterThesis |
| Sprache: | spa |
| Veröffentlicht: |
2022
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| Schlagworte: | |
| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/8879 |
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