The development of a fermented alcoholic beverage was sought, using the pulp of the coffee to achieve a product with pleasant sensorial characteristics that when consumed, evidences the origin. Coffee pulp is used as raw material, taking into account the high environmental impact that this byproduct...
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| Format: | Article |
| Online Access: | https://revistas.sena.edu.co/index.php/rnova/article/view/619 |