"Tiempo y temperatura para la torrefacción de la semilla de fruta de pan (Artocarpus Alttilis) con chocolate de cobertura"
The objetive of the reserach investigation was to evalute the time and temprature for roasting the breadfruit see (Artocarpus altilis) with cover chocolate. A completely randon desing was applied within a 2x2 factorial arrangement, within.................................................................
Gorde:
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2018
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.uteq.edu.ec/handle/43000/4766 |
| Etiketak: |
Etiketa erantsi
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Etiketa erantsi | Gaia: | The objetive of the reserach investigation was to evalute the time and temprature for roasting the breadfruit see (Artocarpus altilis) with cover chocolate. A completely randon desing was applied within a 2x2 factorial arrangement, within.................................................................................................................... |
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