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.

• Yazar: Poveda Moran, Angela Lisbeth (author)
• Materyal Türü: bachelorThesis
• Baskı/Yayın Bilgisi: 2022
• Konular: Mucílago; Placenta; Fisicoquímicos; Sensorial
• Online Erişim: https://repositorio.uteq.edu.ec/handle/43000/6884