Aprovechamiento del mucílago y placenta de cacao (theobroma cacao l) en la formulación de una bebida no alcohólica en combinación con frutos amarillos piña (Ananas Comosus) y mango (Mangifera Indica)

The present investigation was carried out in the Bromatology laboratory of the Faculty of Livestock Sciences, Finca "La María" of the State Technical University of Quevedo. The objective was to take advantage of cocoa mucilage and placenta (Theobroma Cacao L) in the formulation of a non-al...

• मुख्य लेखक: Loor Velez, Yelitza Marianela (author)
• स्वरूप: bachelorThesis
• प्रकाशित: 2022
• विषय: Bebida no alcohólica; Características físico- química; Análisis sensoriales; Tributos sensoriales
• ऑनलाइन पहुंच: https://repositorio.uteq.edu.ec/handle/43000/6701