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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| Natura: | bachelorThesis |
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2025
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| Accesso online: | http://dspace.utb.edu.ec/handle/49000/18341 |
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