Concentraciones de licor de cacao y espirulina (Spirulina platensis) como potencializador proteico en la elaboración de chocolate en barra

Concentraciones de licor de cacao y espirulina (Spirulina platensis) como potencializador proteico en la elaboración de chocolate en barra

This research was conducted in order to assess the chocolate bar adding spirulina as protein potentiator in concentrations of 1 %, 2 % and 3 % and cocoa liquor at concentrations of 40 % and 50 % for measurement was applied a factorial experiment increased (A x B + 1) in accordance bifactorial DCA (3...

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Bibliografski detalji
Glavni autor: Párraga Sabando, Estefanía Mercedes (author)
Daljnji autori: Zambrano Tapia, María de los Ángeles (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2014
Teme:
Proteína
Desnaturalización
Licor de cacao
Conchado
Online pristup:http://repositorio.espam.edu.ec/handle/42000/429
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http://repositorio.espam.edu.ec/handle/42000/429

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