EVALUACIÓN DE LAS CARACTERÍSTICAS SENSORIALES DE UNA BARRA DE CHOCOLATE SEMIAMARGO CON TROZOS DE MAMEY DE CARTAGENA (Mammea americana) DESHIDRATADOS
The objective of this research project was to evaluate the sensory characteristics of a semi-bitter chocolate bar with pieces of dehydrated Cartagena mamey (Mammea americana), the percentage of national cocoa (CN) and the percentage of Cartagena mamey (MC) were studied, establishing a completely ran...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2023
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| Accesso online: | https://repositorio.uteq.edu.ec/handle/43000/8021 |
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