Efecto tiempo-temperatura de tostado del cacao fino de aroma en sus características fisicoquímicas y organolépticas

With this research, it was determined the effect of roasting time-temperature of Cocoa of fine Aroma for the Valley Fortress Corporation, in Calceta-Manabi- Ecuador; with a completely random design (DCA) of two factors in study: Factor A: toasting time with levels of 35, 45, 50 minutes, and Factor B...

• Autor principal: Álava Moreira, Ladys Maribel (author)
• Formato: bachelorThesis
• Lenguaje: spa
• Publicado: 2016
• Materias: Cacao sabor arriba; Licor de cacao,; Sabores básicos; Sabores específicos
• Acceso en línea: http://repositorio.espam.edu.ec/handle/42000/556