Evaluación sensorial de bombones de chocolate rellenos con reducciones de tamarindo (Tamarindus Indica), grosella Pphyllanthus acidus) y limón sutil (Citrus Aurantifolia
Chocolates are a product obtained from chocolate and their characteristics depend on various factors, including: the raw material used, the formulation and the type of filling used. The present research aimed to evaluate the sensory characteristics of chocolate bonbons filled with reductions of tama...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2021
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| Online Zugang: | https://repositorio.uteq.edu.ec/handle/43000/6478 |
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