Modificación bioquímica del cotiledón de cacao (theobroma cacao l) en la etapa de postcosecha con la adición de levadura (Saccharomyces cerevisiae) y enzima (polifenol oxidasa) para mejorar su calidad.
This research aimed to improve the quality characteristics of cocoa almonds for the processing of chocolates, through the biochemical modification of cocoa cotyledon in the post-harvest stage, Thus improving the reactions within the cotyledon in almonds with the addition of yeasts (Saccharomyces cer...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/6081 |
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