Desarrollo de una aplicación móvil para determinar el grado de fermentación de los granos de cacao (Theobroma Cacao L.) aplicando técnicas de visión artificial basadas en deep learning.
The fermentation of cocoa beans (Theobroma cacao L.) is a critical process for the manufacture of chocolate, since fermentation influences the development of flavor, improving components such as free amino acids, peptides, and sugars. The degree of fermentation is determined by visual inspection of...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2022
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/8436 |
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