Evaluación de métodos fermentativos de cacao Nacional y CCN51 usando yute, cajas Rohan y microorganismos para mejorar propiedades sensoriales
This study evaluated the impact of two fermentation methods (Rohan boxes and jute bags) and three levels of mountain microbial induction (0%, 30%, and 60%) on the physicochemical and sensory properties of Ecuadorian cacao varieties Nacional and CCN51, using a three-factor experimental design. The re...
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| Format: | bachelorThesis |
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2025
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/18198 |
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