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 | 129 |
Total visits per month
| views | |
|---|---|
| December 2024 | 7 |
| January 2025 | 8 |
| February 2025 | 7 |
| March 2025 | 8 |
| April 2025 | 6 |
| May 2025 | 0 |
| June 2025 | 0 |
File Visits
| views | |
|---|---|
| T-UTEQ-189.pdf | 234 |
Top country views
| views | |
|---|---|
| Ecuador | 25 |
| United States | 2 |
Top city views
| views | |
|---|---|
| Ambato | 25 |