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...

• Autor principal: Pullupaxi Hidalgo, Daniel Ángel (author)
• Formato: bachelorThesis
• Publicado em: 2025
• Assuntos: Métodos de fermentación; organolépticas; Postcosecha; Perfiles físicos; Perfiles químicos
• Acesso em linha: http://dspace.utb.edu.ec/handle/49000/18341