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...

• Príomhchruthaitheoir: Vallejo Torres, Christian Amable (author)
• Rannpháirtithe: Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
• Formáid: article
• Teanga: spa
• Foilsithe / Cruthaithe: 2016
• Rochtain ar líne: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116