Estudio del proceso fermentativo del cacao nacional (Theobroma cacao) considerando distintos tipos y su incidencia en las características físico-químicas y sensoriales"
The aim of the present research work is to study the fermentation process of the Ecuadorian cacao (Theobroma cacao). For this purpose, there have been considered different types of cocoa and their impact on the| physical-chemical and sensory characteristics. or development, 5 kg of each sample was f...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Бусад зохиолчид: | |
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2020
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.uteq.edu.ec/handle/43000/5184 |
| Шошгууд: |
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