Helado cremoso a partir del mucílago de cacao (Theobroma cacao L.) de origen trinitario (CCN-51) con adición de jarabe de chocolate

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...

Fuld beskrivelse

Saved in:
Bibliografiske detaljer
Hovedforfatter: Paz Ramos, Jenifer Ariana (author)
Format: bachelorThesis
Sprog:spa
Udgivet: 2019
Fag:
Mucílago
Valor agregado
Beneficio
Costo
Utilidad
Online adgang:http://repositorio.uteq.edu.ec/handle/43000/3808
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Internet

http://repositorio.uteq.edu.ec/handle/43000/3808

Lignende værker