Caracterización fisicoquímica y sensorial de una bebida desarrollada a partir de mucílago y placenta de cacao (Theobroma cacao L) saborizada con flor de jamaica Hibiscus sabdariff
A drink developed from national cocoa mucilage and placenta flavored with Jamaica flower was elaborated, in which the co-products obtained in the post-harvest of the cobs collected in the Rcto Aguas Buenas via Quevedo San Carlos.
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| Format: | bachelorThesis |
| Published: |
2022
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| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/6884 |
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