Non-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Article

Abstract: In a non-conventional lab-scale fermentation of cocoa beans using probiotic microorganisms and subst

Palabras claves:

Beneficiated cocoa, Cocoa CCN-51, cut test, fruit pulp, probiotic, S. boulardii

Autores:

Camila R. Vizcaino-Almeida, Guajardo-Flores D., Marco A. Lazo-Vélez, Miriam Briones-García, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.

Fuentes:

scopus