"Evaluación de las características físico-químico y sensoriales de la mermelada combinada con zumo de maracuyá (Passiflora edulis), pulpa de concentrado de maracuyá, zanahoria (Dancus carota) y banano (Musa acuminata).
The objective of the present investigation was to evaluate the effect of the combination of passion fruit (Passiflora edulis) and passion fruit concentrate, carrot (Daucus carota) and banana (Musa acuminata) to obtain marmalade, by bromatological analysis (fungi and yeasts). , the sensory profile wa...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2019
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| Accès en ligne: | http://repositorio.uteq.edu.ec/handle/43000/4774 |
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