Resultats de la cerca - Bispo Eliete da Silva
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1
Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
Altres autors:Signatura: Carregant…Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
Localitzat: Carregant…
Llibre -
2
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Altres autors:Signatura: Carregant…Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Localitzat: Carregant…
Llibre
Eines de cerca:
Matèries relacionades
Agro-industry
Agroindustria
Cacao
Bioactive compounds
Caracters̕ticas sensoriales
Chocolate
Cocoa fermentation
Cocoa roasting
Compuestos bioactivos
Fermentacin̤
Fermentacin̤ de cacao
Fermentation
Methylxanthines
Metilxantinas
Metodologa̕ de superficie de respuesta
Polifenoles
Polyphenols
Response surface methodology
Roasting temperature
Roasting time
Sensory characteristics
Temperatura
Temperatura de tostado
Temperature
Tiempo de tostado
Tostado de cacao