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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Autore principale:	Vallejo Torres, Christian Amable (author)
Altri autori:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
Natura:	article
Lingua:	spa
Pubblicazione:	2016
Accesso online:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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