Effect of temperature and toasting time on the acceptability of macambo food paste (Theobroma bicolor Humb. & Bonpl.) | Zendy

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Effect of temperature and toasting time on the acceptability of macambo food paste (Theobroma bicolor Humb. & Bonpl.)

Author(s) -

Violeta Quinteros,

Aníbal Quinteros,

Julio Chumacero,

Publio Castro

Publication year - 2018

Publication title -

agroindustrial science

Language(s) - English

Resource type - Journals

eISSN - 2226-2989

pISSN - 2079-6552

DOI - 10.17268/agroind.sci.2018.01.04

Subject(s) - theobroma , biology , zoology , botany , ecology

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