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Non-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps
ArticleAbstract: In a non-conventional lab-scale fermentation of cocoa beans using probiotic microorganisms and substPalabras claves:Beneficiated cocoa, Cocoa CCN-51, cut test, fruit pulp, probiotic, S. boulardiiAutores:Camila R. Vizcaino-Almeida, Guajardo-Flores D., Marco A. Lazo-Vélez, Miriam Briones-García, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.Fuentes:scopusOrganic farming of wheat and sourdough quality
Book PartAbstract: Both organic farming of wheat and sourdough bread production has gained market during past years duePalabras claves:bread, Dough rheological properties, flour, lactic acid bacteria, Organic farming, Sourdoughs, Wheat, YeastAutores:Diego Suárez-Estrella, Marco A. Lazo-Vélez, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.Fuentes:scopus