Statistics for Caracterización fisicoquímica y sensorial de una bebida desarrollada a partir de mucílago y placenta de cacao (Theobroma cacao L) saborizada con flor de jamaica Hibiscus sabdariff
Total visits
| views | |
|---|---|
| Caracterización fisicoquímica y sensorial de una bebida desarrollada a partir de mucílago y placenta de cacao (Theobroma cacao L) saborizada con flor de jamaica Hibiscus sabdariff | 192 |
Total visits per month
| views | |
|---|---|
| March 2026 | 7 |
| April 2026 | 7 |
| May 2026 | 13 |
| June 2026 | 6 |
| July 2026 | 4 |
| August 2026 | 7 |
| September 2026 | 2 |
File Visits
| views | |
|---|---|
| T-UTEQ-189.pdf | 412 |
Top country views
| views | |
|---|---|
| Ecuador | 25 |
| United States | 2 |
Top city views
| views | |
|---|---|
| Ambato | 25 |