Resultados da pesquisa - Soares Sergio Eduardo
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1
Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
Outros Autores:Área/Cota: A carregar...Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
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2
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Outros Autores:Área/Cota: A carregar...Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
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Ferramentas de pesquisa:
Assuntos relacionados
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