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scopus(4)
FERMENTATION AND DRYING METHOD FOR THE BENEFIT OF OBTAINING WHITE CHOCOLATE FROM CRIOLLO CACAO (THEOBROMA CACAO L.), ECUADORIAN
ArticleAbstract: This scientific article exposes the various techniques and methods of fermentation and drying to makPalabras claves:Creole cacao, Ecuadorian Amazon, Fermentation, white chocolateAutores:Dayana Salome Díaz López, Diego Armando Freire MuñozFuentes:scopusIntegral management of restaurant waste for the compost transformation
ArticleAbstract: The research related to the integral management of waste from the kitchen areas will help for the trPalabras claves:agroecology, Composting, Integrated management system, Kitchen, organic wasteAutores:Diego Armando Freire Muñoz, Lenin Alexander Aroca QuispilemaFuentes:scopusStudy for the packaging and artisanal production of the Ambateno chocolate-based drink
ArticleAbstract: The Universidad Regional Autónoma de Los Andes plays a fundamental role in the different studies thaPalabras claves:COCOA, Innocuousness, SensoryAutores:Diego Armando Freire MuñozFuentes:scopusStudy of total coliforms, mold and yeast in bakery of ambato city
ArticleAbstract: The research includes a physicochemical study, through the analysis of different samples of bread soPalabras claves:Bread quality, Coliforms, Gastrointestinal diseases, Incidence in bread, Molds, yeastsAutores:Diego Armando Freire MuñozFuentes:scopus