Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
The cocoa beans of the Ivory Coast variety were convectively and microwave roasted. The effects of roasting conditions on the principal physicochemical attributes (water and fat contents, total and volatile acidity) of roasted cocoa beans and the properties of fat extracted from this material (acidi...
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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Consejo Superior de Investigaciones Científicas
2011-12-01
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| Saila: | Grasas y Aceites |
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| Sarrera elektronikoa: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1347 |
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