The impact of roasting on cocoa quality parameters
Author:
Affiliation:
1. Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
2. Hacettepe Üniversitesi, Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, Beytepe, Ankara, Turkey
Funder
ICETEX
Pasaporte a la Ciencia Doctorado
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2141191
Reference91 articles.
1. Original papers/Originalarbeiten
2. A Comprehensive Review on Infrared Heating Applications in Food Processing
3. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
4. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
5. Flavor Chemistry of Cocoa and Cocoa Products-An Overview
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