Temperature profiles during the fermentation of Cacao 'Nacional' to understand chocolate quality

Book Part

Abstract: The quality of chocolate is affected by a multitude of factors including cacao cultivar, maturity, f

Palabras claves:

Cacao 'Nacional', Chocolate quality, Fermentation, Temperature profiles

Autores:

Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, Noël J., Pastorelly D., Pérez R., Reyes-De-Corcuera J.I., Victor Hernández

Fuentes:

scopus