Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage
Copoazú is a fruit originated from Colombian Amazon belonging to Theobroma genus, which includes species such as cacao raw material for chocolate. Both species presented similar processing stages, with different process parameters due to the physical qualities of each fruit. Enzymatic, mechanical, a...
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| Udgivet i: | Dyna |
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| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad Nacional de Colombia
2022
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=49672695002 https://www.redalyc.org/journal/496/49672695002/ https://www.redalyc.org/journal/496/49672695002/html/ https://www.redalyc.org/journal/496/49672695002/49672695002.epub https://www.redalyc.org/journal/496/49672695002/movil |
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