Evaluación sensorial de bombones de chocolate rellenos con reducciones de tamarindo (Tamarindus Indica), grosella Pphyllanthus acidus) y limón sutil (Citrus Aurantifolia

Chocolates are a product obtained from chocolate and their characteristics depend on various factors, including: the raw material used, the formulation and the type of filling used. The present research aimed to evaluate the sensory characteristics of chocolate bonbons filled with reductions of tama...

• Autor principal: Herrera Chucay, Jenifer Laexander (author)
• Outros Autores: Novoa Fuentes, Nathaly Silvana (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2021
• Assuntos: Cacao; Polifenoles; Reducción; Análisis sensorial
• Acesso em linha: https://repositorio.uteq.edu.ec/handle/43000/6478