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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-д хадгалсан:

Номзүйн дэлгэрэнгүй
Үндсэн зохиолч:	Vallejo Torres, Christian Amable (author)
Бусад зохиолчид:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
Формат:	article
Хэл сонгох:	spa
Хэвлэсэн:	2016
Онлайн хандалт:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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