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...

• מחבר ראשי: Santana Macías, Paulina Katherine (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2017
• נושאים: Mucílago de cacao; Bebida hidratante; Nacional; Trinitario; Minerales; Carbohidratos
• גישה מקוונת: http://repositorio.uteq.edu.ec/handle/43000/2262