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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: López Sampedro Sandra Elizabeth (author)
Format: masterThesis
Sprache:spa
Veröffentlicht: 2022
Schlagworte:
Online Zugang:http://repositorio.utc.edu.ec/handle/27000/8879
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