Influencia de la manzana (fuji) y carambola (arrhevoa carambola), sometidas a criomaceración y fermentada con dos tipos de levaduras (la safale wb-06) y (icv-d47), en los parámetros de calidad de una bebida tipo sidra
The purpose of this research was to elaborate a cider-type alcoholic beverage, through the use of apple and fruit of carambola as main materials, elaborated at the State Technical University of Quevedo, allowing to provide a new alternative in the market. The objective of the research was to analyse...
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| Format: | bachelorThesis |
| Publicat: |
2022
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| Accés en línia: | https://repositorio.uteq.edu.ec/handle/43000/6700 |
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