Cascarilla de cacao (Theobroma cacao L.) de líneas híbridas para la elaboración de rehiletes de chocolate.
Eight treatments of a product called pinwheels chocolate, made from cocoa husk powder of hybrid lines of the Experimental Farm "La Represa" State Technical University of Quevedo were evaluated. The design was completely random (DCA) with eight treatments and three repetitions with Tukey�...
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| 第一著者: | |
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2016
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| 主題: | |
| オンライン･アクセス: | http://repositorio.uteq.edu.ec/handle/43000/2271 |
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