Efecto de la maceración térmica del cacao CCN-51 (Theobroma Cacao L.) en las características organolépticas y colorimétricas de una bebida alcohólica

Maceration is a process where certain substances soluble in the liquid are extracted from a solid; In the chemical industry, this method is known as extraction, while in food manufacturing, the term maceration is used. The objective was to evaluate the effect of thermal maceration of cocoa CCN-51 (T...

• Hlavní autor: Ruiz Triana , Jimmy Rodolfo (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2023
• Témata: Cacao CCN-51, alcohol tridestilado, sensometría, licor
• On-line přístup: https://repositorio.uteq.edu.ec/handle/43000/7050