EVALUACIÓN SENSORIAL DE UNA BEBIDA TIPO CAPUCCINO A PARTIR DE LAS SEMILLAS FERMENTADAS Y NO FERMENTADAS DEL JACK FRUIT (Artocarpus heterophyllus Lam)

This research sought to provide an innovative product to the market dedicated to the production of cappuccino-type drinks, adding Jack fruit in the form of flour as a substitute for chocolate. The physical-chemical and sensory characteristics of the drink were also evaluated, in the same way a DCA e...

• المؤلف الرئيسي: Arana Zurita, Jerley Izamar (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2023
• الموضوعات: Jack Fruit, Bebida, Innovación, Aprovechamiento
• الوصول للمادة أونلاين: https://repositorio.uteq.edu.ec/handle/43000/8018