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 | 154 |
Total visits per month
| views | |
|---|---|
| October 2025 | 0 |
| November 2025 | 3 |
| December 2025 | 2 |
| January 2026 | 1 |
| February 2026 | 0 |
| March 2026 | 7 |
| April 2026 | 1 |
File Visits
| views | |
|---|---|
| T-UTEQ-189.pdf | 368 |
Top country views
| views | |
|---|---|
| Ecuador | 25 |
| United States | 2 |
Top city views
| views | |
|---|---|
| Ambato | 25 |