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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | , , , , |
| 格式: | article |
| 語言: | spa |
| 出版: |
2016
|
| 在線閱讀: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽 成為第一個發表評論!