Métodos de fermentación de cacao (Theobroma cacao L.) CCN-51 para el mejoramiento de los perfiles físicos-químicos y sensoriales del chocolate

Métodos de fermentación de cacao (Theobroma cacao L.) CCN-51 para el mejoramiento de los perfiles físicos-químicos y sensoriales del chocolate

This study analyzes the fermentation methods of CCN-51 cocoa beans and their influence on bean quality to improve the physicochemical and sensory characteristics of chocolate. The objective of this project is to describe the fermentation methods of CCN-51 cocoa beans (Theobroma cacao L.) to improve...

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Bibliographic Details
Main Author: Pullupaxi Hidalgo, Daniel Ángel (author)
Format: bachelorThesis
Published: 2025
Subjects:
Métodos de fermentación
organolépticas
Postcosecha
Perfiles físicos
Perfiles químicos
Online Access:http://dspace.utb.edu.ec/handle/49000/18341
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http://dspace.utb.edu.ec/handle/49000/18341

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