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...

• Yazar: Laaz Espinoza, Fabián Antonio (author)
• Diğer Yazarlar: Zambrano Vivas, Carlos Emilio (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2017
• Konular: Edulcorante; Energía; Propiedades físico químicas; Sensorial
• Online Erişim: http://repositorio.espam.edu.ec/handle/42000/644