Search Results - "Tostado de cacao"

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  1. 1
    Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

    Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

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    Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans
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  2. 2
    Mass transfer kinetics and effective diffusivities during cocoa roasting

    Mass transfer kinetics and effective diffusivities during cocoa roasting

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    Mass transfer kinetics and effective diffusivities during cocoa roasting
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  3. 3
    Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

    Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

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    Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
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  4. 4
    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

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    Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
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  5. 5
    Cacao roasting in rural areas of Peru using concentrated solar thermal energy , experimental results

    Cacao roasting in rural areas of Peru using concentrated solar thermal energy , experimental results

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    Cacao roasting in rural areas of Peru using concentrated solar thermal energy , experimental results
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  6. 6
    Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)

    Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)

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    Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)
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  7. 7
    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide

    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide

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    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide
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  8. 8
    Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela

    Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela

    Subjects:
    Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela
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