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...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/7050 |
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Impacto del humus de lombriz y algas marinas en la producción de cacao CCN-51 (Theobroma cacao L.)