Rocha Ismara Santos, Santana Ligia Regina Radomille de, Soares Sergio Eduardo, Bispo Eliete da Silva, & Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate.
Chicago-čujuhus (17. p.)Rocha Ismara Santos, Santana Ligia Regina Radomille de, Soares Sergio Eduardo, Bispo Eliete da Silva, juo Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos. Effect of the Roasting Temperature and Time of Cocoa Beans on the Sensory Characteristics and Acceptability of Chocolate.
MLA-čujuhus (9. p.)Rocha Ismara Santos, et al. Effect of the Roasting Temperature and Time of Cocoa Beans on the Sensory Characteristics and Acceptability of Chocolate.