EVALUACIÓN DEL EFECTO DEL PRESECADO MEDIANTE LAS CARACTERÍSTICAS FISICOQUÍMICAS Y SENSORIALES DE CACAO (Theobroma cacao L.)
The present study aimed to evaluate the effect of pre-drying on the physicochemical and sensory characteristics of cocoa beans (Theobroma cacao L.) using different fermentation techniques
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
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| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8995 |
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