Inocuidad de las almendras y nibs, como residuo de la poscosecha del cacao (Theobroma cacao L.) para la elaboración de Granola en la Asociación “La Cruz”.
The aim was used five formulations of a product called granola, elaborated with almond mixture and cocoa nibs National Association "La Cruz" in the Municipality of Mocache were evaluated. Was used a design completely randomized with five treatments and four repetitions with Tukey's te...
Gorde:
| Egile nagusia: | |
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2016
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.uteq.edu.ec/handle/43000/2270 |
| Etiketak: |
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