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...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | article |
| Lingua: | spa |
| Pubblicazione: |
2022
|
| Soggetti: | |
| Accesso online: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag