Evaluación de las características de bebidas de Glycine max (SOYA), Cicer arietinum (garbanzo) con la adición de Aloe Barbadensis Miller (sábila) como alternativa nutricional
The present research work was based on the evaluation of the characteristics of a soy-based drink, based on chickpea with the addition of Aloe barbadensis miller (aloe) as a nutritional alternative, for which two types of beverages were used (a base of soybeans and base of chickpea) combined with al...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
|---|---|
| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2019
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| Θέματα: | |
| Διαθέσιμο Online: | http://repositorio.uteq.edu.ec/handle/43000/3696 |
| Ετικέτες: |
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