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...
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | article |
| 言語: | spa |
| 出版事項: |
2022
|
| 主題: | |
| オンライン･アクセス: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
タグ追加