Caracterización fisicoquímica, microbiológica y organoléptica de un néctar elaborado a partir de mucílago de cacao (Theobroma cacao L.) de dos variedades (Nacional y CCN51) adicionando mango (Mangifera indica)
This study addresses the physical-chemical, microbiological and organoleptic characterization of a nectar made from cocoa mucilage (Theobroma cacao L.). Which were analyzed the physical-chemical properties (pH, Brix and titratable acidity), the microbiological load complying with the safety standard...
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| Format: | bachelorThesis |
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2025
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/18083 |
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