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...

• Главный автор: Párraga Sabando, Estefanía Mercedes (author)
• Другие авторы: Zambrano Tapia, María de los Ángeles (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2014
• Предметы: Proteína; Desnaturalización; Licor de cacao; Conchado
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/429