Obtención de una bebida alcohólica a partir de mucílago de cacao, mediante fermentación anaerobia en diferentes tiempos de inoculación.
The aim of the study was to obtain an alcoholic beverage from fresh cocoa mucilage national (Theobroma cacao L) by anaerobic fermentation in different times of inoculation. It was used a completely randomized design under three-factor A x B x C, factor A, 2 fermentation times (8 and 12), factor B, 3...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2013
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| Accesso online: | http://repositorio.uteq.edu.ec/handle/43000/336 |
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