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.
Style de citation Chicago (17e éd.)Rocha Ismara Santos, Santana Ligia Regina Radomille de, Soares Sergio Eduardo, Bispo Eliete da Silva, et 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.
Style de citation MLA (9e éd.)Rocha Ismara Santos, et al. Effect of the Roasting Temperature and Time of Cocoa Beans on the Sensory Characteristics and Acceptability of Chocolate.