“Incorporación de compuestos bioactivos de mucílago de cacao (Theobroma cacao L) y pulpa de mortiño (Vaccinium floribundum kunth.) en el desarrollo de chocolate blanco con propósitos funcionales”

Currently, there is an interest in the demand for healthy foods that may have a beneficial effect on the health of consumers. Scientific evidence supports that the consumption of certain compounds naturally present in food has an inverse relationship with the decrease in the risk of suffering from c...

• 第一著者: Hernández Pérez, Ariana Beatriz (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2020
• 主題: Valoraciòn; Mucilago; Mortiño; Antioxidante; microencapsulación; Alimentos funcionales
• オンライン･アクセス: http://repositorio.uteq.edu.ec/handle/43000/5953