Características físicas, químicas y microbiológicas de la harina del banano morado (Musa acuminata) Red Dacca, producidos en los cantones Mocache, el Empalme y la Maná
The research was carried out at the “La María” Campus, belonging to the Quevedo State Technical University, for which six treatments were used to make purple banana flour (Musa acuminata), in which a DCA was applied in accordance factorial AXB, as factor A (locations Mocache, La Maná, El empalme) an...
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| 第一著者: | |
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | https://repositorio.uteq.edu.ec/handle/43000/6579 |
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