“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...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2023
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| Onderwerpen: | |
| Online toegang: | http://repositorio.utc.edu.ec/handle/27000/10946 |
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