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...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2023
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| Matèries: | |
| Accés en línia: | https://repositorio.uteq.edu.ec/handle/43000/8018 |
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