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...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2023
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| Soggetti: | |
| Accesso online: | https://repositorio.uteq.edu.ec/handle/43000/8025 |
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