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Sustitución de gelificantes químicos por mucílago de cacao (theobroma cacao, fino de aroma) para la elaboración de bavarois de chocolate
(Escuela Superior Politécnica de Chimborazo, 2016)
The present investigation aimed to obtain cocoa mucilage using the pressing and sieving method for later use in the substitution of chemical gelling agents with the cocoa mucilage. (Theobroma fine cocoa aroma) since it is ...