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...

• প্রধান লেখক: Vallejo Torres, Christian Amable (author)
• অন্যান্য লেখক: Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
• বিন্যাস: article
• ভাষা: spa
• প্রকাশিত: 2016
• অনলাইন ব্যবহার করুন: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116