Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso
The fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers...
Furkejuvvon:
| Publikašuvnnas: | Ciencia y Tecnología Agropecuaria |
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| Váldodahkkit: | , , |
| Materiálatiipa: | Artigo |
| Giella: | Espanhol |
| Almmustuhtton: |
Corporación Colombiana de Investigación Agropecuaria
2010
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| Fáttát: | |
| Liŋkkat: | https://www.redalyc.org/articulo.oa?id=449945029001 |
| Fáddágilkorat: |
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