Helado cremoso a partir del mucílago de cacao (Theobroma cacao L.) de origen trinitario (CCN-51) con adición de jarabe de chocolate
This research work was carried out with the aim of valuing the creamy ice cream from the cocoa mucilage (Theobroma cacao L.) added with chocolate syrup in order to add value to the mucílage considered as waste. The experimental design that was applied was a design completely at random (DCA) with 5 t...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2019
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| Onderwerpen: | |
| Online toegang: | http://repositorio.uteq.edu.ec/handle/43000/3808 |
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