View of PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF ALMONDS FROM THREE CLONES OF NATIONAL CACAO (THEOBROMA CACAO L.) WITH PROBIOTICS ADDICTION AT THE AMAZONIC RESEARCH CENTER, CIMAZ MACAGUAL (CAQUETA, COLOMBIA)

Return to Article Details PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF ALMONDS FROM THREE CLONES OF NATIONAL CACAO (THEOBROMA CACAO L.) WITH PROBIOTICS ADDICTION AT THE AMAZONIC RESEARCH CENTER, CIMAZ MACAGUAL (CAQUETA, COLOMBIA) Download Download PDF