Elaboration of chocolate of seven experimental genotypes of cocoa (Theobroma cacao L.) selected in the Experimental Farm La Represa

Authors

  • Jaime Vera Chang Universidad Técnica Estatal de Quevedo, Facultad de Ciencias Pecuarias
  • Solanyi Tigselema Zambrano Universidad Técnica Estatal de Quevedo, Facultad de Ciencias Pecuarias
  • Shirley Ordoñez Choez 2Grupo Manobanda S.A
  • Gregorio Vásconez Montúfar Universidad Técnica Estatal de Quevedo, Facultad de Ciencias Pecuarias
  • Gerardo Segovia Freire Universidad Técnica Estatal de Quevedo, Facultad de Ciencias Pecuarias
  • Joel Rosero Zambrano Universidad Técnica Estatal de Quevedo, Facultad de Ciencias Pecuarias

DOI:

https://doi.org/10.18779/cyt.v11i2.234

Keywords:

COCOA, INTERCLONAL CROSSES, CHEMICAL AND ORGANOLEPTIC QUALITY

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Published

2018-12-30

How to Cite

Vera Chang, J., Tigselema Zambrano, S., Ordoñez Choez, S., Vásconez Montúfar, G., Segovia Freire, G., & Rosero Zambrano, J. (2018). Elaboration of chocolate of seven experimental genotypes of cocoa (Theobroma cacao L.) selected in the Experimental Farm La Represa. Ciencia Y Tecnología, 11(2), 39–45. https://doi.org/10.18779/cyt.v11i2.234

Issue

Vol. 11 No. 2 (2018): Science and Technology Journal July - December 2018

Section

Food Science

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