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Publikováno v:
International Journal on Advanced Science, Engineering and Information Technology. 9:329
In the chocolate or cocoa powder processing process, the roasted cocoa beans have to pass to the breaking and winnowing step to obtain the nibs. The quality of chocolate or cocoa powder depends strongly on the amount of shell that is not separated an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f576ee2adbf1e739277493caf17f65b
https://doi.org/10.18517/ijaseit.9.1.7765
https://doi.org/10.18517/ijaseit.9.1.7765
Autor:
Djourkov Todor, Sivanappan Kumar, Seung-Bok Choi, Hung Nguyen-Xuan, Quoc Hung Nguyen, Thanh Trung Bui
This book includes selected peer-reviewed articles from the International Conference on Sustainable Energy Technology; ICSET 2023 held at the Industrial University of Ho Chi Minh City, Vietnam, with a focus on the theme “Sustainable Energy Technolo
