Physical, physicochemical and sensory characteristics of cocoa beans (Theobroma cacao) variety FTA-4 harvested in the department of Arauca, evaluated under variable fermentation and drying conditions
The new varieties of cocoa, such as the FTA-4 clone from the department of Arauca - Colombia, have an incipient scientific review, so it could evaluate the behavior of the benefit of beans. In the fermentation phase, the residence time of the grain was analyzed (4 days or 6 days) and during the dryi...
- Autores:
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2023
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/13717
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/2829
http://hdl.handle.net/10785/13717
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2023 Entre Ciencia e Ingeniería