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...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Format: | article |
| Jezik: | spa |
| Izdano: |
2022
|
| Teme: | |
| Online dostop: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite