VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY
Cocoa (Theobroma cacao L.) is a native species of the Amazon region in South America. Its fruit weight fluctuates between 200 g to more than 1 kg. The cocoa industry mainly uses the seeds contained into de cocoa pod husk as the fraction with the highest commercial value for the production of chocola...
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| Format: | article |
| Sprache: | spa |
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2022
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| Online Zugang: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857 |
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