Resultados da pesquisa - Soares Sergio Eduardo

  • A mostrar 1 - 2 resultados de 2
Refinar resultados
  1. 1
    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

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

    Outros Autores:
    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
    Livro
    Adic. favoritos
    Na minha lista:
  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

    Outros Autores:
    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
    Livro
    Adic. favoritos
    Na minha lista:

Ferramentas de pesquisa: