Barras de chocolate negro con la adición de NIBS de cacao (Theobroma Cacao l.) Ccn51 como un extensor alimenticio.
The main was to develop black chocolate bars with the addition of four percentages of cocoa nibs CCN51, as an extender without changing the physical-chemical and sensory characteristics of the chocolate bars. A randomized complete design (DCA) was used with five treatments and 5 replicates including...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/1851 |
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