“Elaboración de una bebida a partir de lactosuero y pulpa de arazá (Eugenia Stipitata) con edulcorantes naturales”

This research project was carried out in order to make a drink from whey and arazá pulp with the addition of natural sweeteners (panela, honey and brown sugar), applying a Completely Random Block Design (DBCA). under a factorial arrangement A*B (3*3) where two factors are presented, factor A based o...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Quintana Carua, Evelyn Estefania (author)
Formatua: bachelorThesis
Hizkuntza:spa
Argitaratua: 2023
Gaiak:
Sarrera elektronikoa:http://repositorio.utc.edu.ec/handle/27000/10946
Etiketak: Etiketa erantsi
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