ESTUDIO DE LA INFLUENCIA DE LAS ESPECIAS, PIMIENTA DIOICA (Myrtus dioica L.) Y CLAVO DE OLOR (Syzygium aromaticum) EN LAS CARACTERÍSTICAS FISICOQUÍMICAS Y SENSORIALES EN UNA BEBIDA DESTILADA A PARTIR DEL MUCÍLAGO DE CACAO

The purpose of this research was to take advantage of the "cocoa mucilage" by obtaining a distilled beverage with the spices pepper dioica (Myrtus dioica L.) and clove (Syzygium aromaticum). A completely randomized experimental design (CRD) with 8 treatments and 3 replicates was applied to...

• Үндсэн зохиолч: Pincay Bermúdez , Brigithe Anabella (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2023
• Нөхцлүүд: Especias, fisicoquímicos, bebida destilada, análisis sensorial, mucílago de cacao
• Онлайн хандалт: https://repositorio.uteq.edu.ec/handle/43000/8025