Improvement of the physicochemical and sensory characteristics of CCN51 cocoa through the addition of an enzyme and yeast during the fermentation process Yazar: Morales Rodríguez, Wiston Javier

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Chemical quality of national type cocoa (Theobroma Cacao L.) from Valle Hermoso parish – Ecuador Yazar: Morales Rodríguez, Wiston Javier

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Introducción a la Química Orgánica Yazar: Sinchi Rivas, Carmen Alexandra

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Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador Yazar: Vallejo Torres, Christian Amable

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Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador Yazar: Vallejo Torres, Christian Amable

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Nutritional quality of fresh and dehydrated Pleurotus ostreatus fungus, farmed in trhee type agricultural waste Yazar: Vallejo Torres, Christian Amable

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Nutritional quality of fresh and dehydrated Pleurotus ostreatus fungus, farmed in trhee type agricultural waste Yazar: Vallejo Torres, Christian Amable

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Control de Calidad del Grano de Cacao (Theobroma cacao L.) Yazar: Carranza Patiño, Mercedes

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Prebiotic fiber supplementation in pressed ham production Yazar: Vallejo Torres, Christian

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PHYSICAL–CHEMICAL AND SENSORY ATTRIBUTES OF THE COCOA NACIONAL (Theobroma cacao L.) FIFTEEN CLONE BEANS IN ECUADOR Yazar: Vera Chang, Jaime Fabian

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Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production Yazar: Vallejo Torres, Christian Amable

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Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production Yazar: Vallejo Torres, Christian Amable

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