Técnicas de fermentación del cacao CCN-51 y nacional usando la enzima pectin trans eliminasa como precursor sensorial de la almendra y licor de cacao
The study was carried out at the “Cantos” and “Tierra Narvanda” farms, from January to April / 2020, in Buena Fé, Los Ríos, whose objective was to “Establish the effect of the enzyme Pectin trans eliminase on the physical characteristics of almonds and sensory attributes of the cocoa liquor of the C...
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| Formato: | masterThesis |
| Idioma: | spa |
| Publicado: |
2021
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1365 |
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