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...

• Κύριος συγγραφέας: Arana Zurita, Jerley Izamar (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2023
• Θέματα: Jack Fruit, Bebida, Innovación, Aprovechamiento
• Διαθέσιμο Online: https://repositorio.uteq.edu.ec/handle/43000/8018