Evaluación físico química y sensoriales del cacao (Theobroma cacao L.) CCN51 fermentado con Saccharomyces cerevisiae y extracto de fruta (Mango manila) en diferentes grados de madurez

This research evaluated the effect of cocoa (Theobroma cacao L.), variety CCN51 fermentation with the addition of Saccharomyces cerevisiae (0%, 0.5%, 1%) and Manila mango extract (0% and 3%) on the physicochemical and sensory properties of the bean, considering two degrees of maturity (seasoned and...

• Autor principal: Montoya Ramos, Elio Ariel (author)
• Formato: bachelorThesis
• Publicado em: 2025
• Assuntos: Cacao CCN51; Saccharomyces cerevisiae; fermentación; Fisicoquímico
• Acesso em linha: http://dspace.utb.edu.ec/handle/49000/18302