Elaboración de Chocolate con Espirulina (Spirulina Máxima) Endulzado con Stevia y Frutas Deshidratadas
The present research is based on elaborating a chocolate bar with spirulina sweetened with stevia and dehydrated fruits, generating an alternative of consumption for the people who like the innovation of the chocolate.The treatments were mainly based on concentrations of cocoa dough (Arriba), dehyd...
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| Other Authors: | , , |
| Format: | article |
| Language: | English |
| Published: |
2018
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| Online Access: | https://knepublishing.com/index.php/KnE-Engineering/article/view/1410 http://ridda2.utp.ac.pa/handle/123456789/4391 |
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