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...

• Huvudupphovsman: Laaz Espinoza, Fabián Antonio (author)
• Övriga upphovsmän: Zambrano Vivas, Carlos Emilio (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2017
• Ämnen: Edulcorante; Energía; Propiedades físico químicas; Sensorial
• Länkar: http://repositorio.espam.edu.ec/handle/42000/644