Statistics for Calidad sensorial de cuatro cruces experimentales de cacao (Theobroma cacao L.) adicionando niveles de pasta de frutas deshidratadas carambola (Averrhoa carambola) y coco (Cocos nucifera) para la obtención de chocolate negro
Total visits
| views | |
|---|---|
| Calidad sensorial de cuatro cruces experimentales de cacao (Theobroma cacao L.) adicionando niveles de pasta de frutas deshidratadas carambola (Averrhoa carambola) y coco (Cocos nucifera) para la obtención de chocolate negro | 459 |
Total visits per month
| views | |
|---|---|
| September 2025 | 0 |
| October 2025 | 0 |
| November 2025 | 0 |
| December 2025 | 0 |
| January 2026 | 0 |
| February 2026 | 0 |
| March 2026 | 0 |
File Visits
| views | |
|---|---|
| T-UTEQ-158.pdf | 714 |
Top country views
| views | |
|---|---|
| Ecuador | 414 |
| United States | 3 |
| France | 1 |
Top city views
| views | |
|---|---|
| Ambato | 414 |
| Louisville | 3 |