Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
En esta investigacin̤ se sometieron granos de cacao de la variedad Costa de Marfil a tostado mediante conveccin̤ y microondas. Se ha estudiado el efecto de las condiciones de tostado sobre los atributos fs̕ico-qum̕icos principales (contenido de agua y grasa, acidez total y volt̀il) del cacao en gran...
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| Ētahi atu kaituhi: | , |
|---|---|
| Hōputu: | Pukapuka |
| Reo: | Ingarihi |
| Ngā marau: | |
| Urunga tuihono: | Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material |
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