ELABORACIÓN DE UN PRODUCTO AROMATIZANTE A PARTIR DE PLACENTA FERMENTADA DE CACAO (Theobroma cacao L.) VARIEDAD CCN - 51

The trend of using waste from agroindustry has been increasing in the last decade, above all this is reflected in the environmental changes caused by the excessive pollution of large industries, there is also a significant number of waste from the harvest, be the cacao of cocoa shells, mucilage and...

• Автор: Rosero Meseira, Darwin Argenis (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2023
• Предмети: alginato de sodio, coacervación, pi-deslocalizados, aroma.
• Онлайн доступ: https://repositorio.uteq.edu.ec/handle/43000/8003