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...

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Bibliografiske detaljer
Hovedforfatter:	Vallejo Torres, Christian Amable (author)
Andre forfattere:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
Format:	article
Sprog:	spa
Udgivet:	2016
Online adgang:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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