Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)
En esta investigacin̤ se tostaron granos de cacao en un horno de vapor sobrecalentado (Healsio, AV-1500V, SHARP) operado en dos modalidades vapor sobrecalentado y conveccin̤ y tres temperaturas 150, 200 y 250 ðC de 5 a 35 min. Se examinaron los cambios en las propiedades fs̕icas color, textura (dure...
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| Daljnji autori: | , , |
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| Format: | Knjiga |
| Jezik: | engleski |
| Teme: | |
| Online pristup: | Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao) |
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