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Elaboración de jaleas a base de pomarrosas (sizygiun jambos=eugenia jambos) y frutos de ungurahua o patoa” en la Escuela Superior Politécnica de Chimborazo, Facultad de Salud Pública, Escuela de Gastronomía
(Escuela Superior Politécnica de Chimborazo, 2014)
This research was carried out in the bromatology lab of public health school located at ESPOCH. This study aims to elaborate jellies based on pommarosa and ungurahua high quality fruits through formulations which determined ...