Improvement of the physicochemical and sensory characteristics of CCN51 cocoa through the addition of an enzyme and yeast during the fermentation process
This paper aims to improve the physical-chemical and sensorial characteristics of the cocoa CCN-51 with the addition of the enzima PPO (polyphenol oxidasa) and yeasts (Saccaromyces cerevisiae). A Complete Randomized Design (CRD) was used with eight treatments and three repetitions. The studied varia...
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その他の著者: | , , , , |
フォーマット: | article |
言語: | spa |
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2016
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オンライン・アクセス: | https://revistas.uea.edu.ec/index.php/racyt/article/view/142 |
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