Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
Abstract Cocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food industry, particularly in chocolate production. Its quality is influenced by various factors, including variety, cultivation practices, fermentation, and drying. The aim of this work was to investig...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer
2024-10-01
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| coleção: | Discover Food |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/s44187-024-00188-3 |
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