Resultats de la cerca - Bispo Eliete da Silva

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  1. 1
    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

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    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
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  2. 2
    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

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    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
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