Efecto de condiciones de tostado en dos variedades de cacao sobre las propiedades fisicoquímicas y sensoriales del licor
The aim of the research was to evaluate roasting conditions (temperature-time) in two cocoa varieties. A completely randomized design (CRD) was applied with two study factors: Factor A roasting conditions with the levels (130°C x 60 min, 140°C x 60 min, 130°C x 70 min, 140°C x 70 min) and factor B t...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2023
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| Fáttát: | |
| Liŋkkat: | http://repositorio.espam.edu.ec/handle/42000/2065 |
| Fáddágilkorat: |
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