Calidad sensorial de cuatro cruces experimentales de cacao (Theobroma cacao L.) adicionando niveles de pasta de frutas deshidratadas carambola (Averrhoa carambola) y coco (Cocos nucifera) para la obtención de chocolate negro
The main objective of this research is to identify the sensory quality of four experimental cocoa crosses (Theobroma cacao L.) by adding levels of dried fruit pulp carambola (Averrhoa carambola) and coconut (Cocos nucifera) for obtaining dark chocolate. A completely random design (DCA) was used with...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2019
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| Online Zugang: | http://repositorio.uteq.edu.ec/handle/43000/3824 |
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