Tiempos d etemperaturas de torrefacción en almendras de tres variedades de cacao (Theobroma cacao L.) nacional, trinitario y forastero, para la obtención de NIBS en la finca experimental "La Represa"
The present investigation was carried out in the Experimental Farm "La Represa", and in the Bromatological Laboratory, property of the Universidad Técnica Estatal de Quevedo, province of Los Ríos, as objective was determined times and temperatures of torrefaction in almonds of three variet...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
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| Soggetti: | |
| Accesso online: | http://repositorio.uteq.edu.ec/handle/43000/4781 |
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