Physicochemical and sensory characteristics of fermented almonds of national cacao (Theobroma Cacao L.) with addition of probiotics in the amazonic research center, Cimaz Macagual (Caquetá, Colombia)

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Bibliographic Details
Main Author:	Paola A. García-Rincón
Format:	Artículo científico
Language:	en
Published:	Universidad del Valle 2021
Subjects:	Ingeniería Clones Inoculum Fermentation Cocoa quality Sensory analysis
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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