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  1. 1
    Mass transfer kinetics and effective diffusivities during cocoa roasting

    Mass transfer kinetics and effective diffusivities during cocoa roasting

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    Mass transfer kinetics and effective diffusivities during cocoa roasting
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  2. 2
    Modelling of thin layer drying kinetics of cocoa beans during artificial and natural drying

    Modelling of thin layer drying kinetics of cocoa beans during artificial and natural drying

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    Modelling of thin layer drying kinetics of cocoa beans during artificial and natural drying
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  3. 3
    Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans

    Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans

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    Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans
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