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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書誌詳細
第一著者:	Vallejo Torres, Christian Amable (author)
その他の著者:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
フォーマット:	article
言語:	spa
出版事項:	2016
オンライン･アクセス:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
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!

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