Effect of co-fermentation of probiotic microorganisms and fruit pulps in the cocoa beans of the ccn-51 variety
- Authors
- Vizcaíno Almeida, Camila Raquel
- Format
- BachelorThesis
- Status
- publishedVersion
- Description
- Publication Year
- 2020
- Language
- spa
- Topic
- THEOBROMA CACAO L
FISICOQUÍMICOS
MICROBIOLÓGICOS
CALIDAD
FERMENTACIÓN CONTROLADA
CACAO BENEFICIADO
- Repository
- Repositorio Universidad del Azuay
- Get full text
- http://dspace.uazuay.edu.ec/handle/datos/10404
- Rights
- openAccess
- License