FERMENTATION AND DRYING METHOD FOR THE BENEFIT OF OBTAINING WHITE CHOCOLATE FROM CRIOLLO CACAO (THEOBROMA CACAO L.), ECUADORIAN

Article

Abstract: This scientific article exposes the various techniques and methods of fermentation and drying to mak

Palabras claves:

Creole cacao, Ecuadorian Amazon, Fermentation, white chocolate

Autores:

Dayana Salome Díaz López, Diego Armando Freire Muñoz

Fuentes:

scopus