Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production

Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production

We evaluated the effect of three recipes for jelly production using cocoa mucilage. We selected the best treatment in terms of the physical-chemical and organoleptic characteristics. We used two mucilage varieties (Nacional and CCN-51) and three levels of sugar plus pectin (35, 40, 45% sugar +0.5% p...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Vallejo Torres, Christian Amable (author)
Awduron Eraill:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
Fformat:	article
Iaith:	spa
Cyhoeddwyd:	2016
Mynediad Ar-lein:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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