EVALUACIÓN DE LAS CARACTERÍSTICAS SENSORIALES DE UN BOMBÓN DE CHOCOLATE A PARTIR DE LA VARIEDAD DE CACAO (Theobroma cacao) NACIONAL, RELLENO CON JALEA DE MORTIÑO (Vaccinium meridionale), FLOR DE JAMAICA (Hibiscus sabdariffa L.) Y PITAHAYA (Hylocereus undatus)
This research project aims to provide the chocolate market with an innovative product that contributes to agroindustrial development in Ecuador. This research also seeks to evaluate the sensory and physicochemical characteristics of the chocolate using three percentages of chocolate (30-50-70 %) fro...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2023
|
| 主题: | |
| 在线阅读: | https://repositorio.uteq.edu.ec/handle/43000/8015 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签