Effect of co-fermentation of probiotic microorganisms and fruit pulps in the cocoa beans of the ccn-51 variety

Bachelor Thesis

Abstract: A pesar de sus m?ltiples beneficios, el cacao (Theobroma cacao L.) CCN-51 posee caracter?sticas que

Palabras claves:

CACAO BENEFICIADO, CALIDAD, FERMENTACI?N CONTROLADA, FISICOQU?MICOS, MICROBIOL?GICOS, Theobroma cacao L

Autores:

Camila Raquel Vizca?no Almeida, Marco Antonio Lazo V?lez

Fuentes:

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