Mucílago de cacao (Theobroma cacao L.), nacional y trinitario para la obtención de una bebida hidratante.
The objective of the present investigation was to evaluate the physical-chemical and sensorial quality of a moisturizing beverage with different levels of mucilage of National Cocoa (Theobroma cacao L.) and Trinitario origin. A completely randomized experimental design was used within a 2 x 3 bifact...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2017
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| Pynciau: | |
| Mynediad Ar-lein: | http://repositorio.uteq.edu.ec/handle/43000/2262 |
| Tagiau: |
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