Efecto de la stevia (Stevia rebandiana) y cacao fino de aroma en las características bromatológicas y organolépticas del chocolate semi amargo
The purpose of this research was to evaluate the effect of stevia on the organoleptic characteristics of an semi-bitter chocolate, developed with two factors in the study of cocoa liquor (A) and stevia (B), against a kit-kat commercial control from Nestlé. The statistical design employed was Complet...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2017
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| Accès en ligne: | http://repositorio.espam.edu.ec/handle/42000/644 |
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