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...
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| 格式: | bachelorThesis |
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2025
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| 在線閱讀: | http://dspace.utb.edu.ec/handle/49000/18302 |
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Impacto del humus de lombriz y algas marinas en la producción de cacao CCN-51 (Theobroma cacao L.)