Assessment of physical and physicochemical quality of main chocolates traded in Peru
The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluate...
I tiakina i:
| I whakaputaina i: | Acta Agronómica |
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| Ngā kaituhi matua: | , , , |
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Universidad Nacional de Colombia
2017
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| Ngā marau: | |
| Urunga tuihono: | https://www.redalyc.org/articulo.oa?id=169950127003 https://www.redalyc.org/journal/1699/169950127003/ https://www.redalyc.org/journal/1699/169950127003/html/ https://www.redalyc.org/journal/1699/169950127003/169950127003.epub https://www.redalyc.org/journal/1699/169950127003/movil |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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