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...
Saved in:
| 其他作者: | , , |
|---|---|
| 格式: | 图书 |
| 语言: | 英语 |
| 主题: | |
| 在线阅读: | Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao) |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|