Cocoa shell was subjected to a size reduction process to facilitate treatment, followed by washing with citric acid and water heating to 90°C, to prevent activation of the enzyme polyphenol oxidase. The obtained solution was subjected to microbiological and physicochemical analyzes, also the percent...
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| Format: | Article |
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https://revistas.sena.edu.co/index.php/int/article/view/436 |
