Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders
Author:
Funder
Agence Française de Développement
Publisher
Elsevier BV
Reference84 articles.
1. Production and Quality Evaluation of Cocoa Products (Plain Cocoa Powder and Chocolate);Joel,2013
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3. Influence of Raw Material and Processing on Aroma in Chocolate;Margaret,2010
4. Comparative genetic diversity studies of Theobroma cacao L. using RFLP and RAPD markers;N’Goran;Heredity,1994
5. Relationship between Procyanidin and flavor contents of cocoa liquors from different origins;Counet;J. Agric. Food Chem.,2004
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