“Desarrollo y caracterización de recubrimientos comestibles a partir de residuos de la cadena de beneficio de cacao (theobroma cacao l.): mazorca”

The objective of this research work was to develop and characterize edible coatings from residues of the cocoa (Theobroma cacao L.) benefit chain: pod of the CCN-51 variety. The procedure to follow consisted in the development of an optimal formulation for obtaining edible coatings from cocoa pods;...

• Autor principal: Tito Villamar, Geraldine Virginia (author)
• Formato: bachelorThesis
• Lenguaje: spa
• Publicado: 2022
• Materias: Bioplásticos, mazorca de cacao,; Glicerol, películas biodegradables
• Acceso en línea: https://repositorio.uteq.edu.ec/handle/43000/6868