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pro vyhledávání: '"Isabelle Cristine Ramos Lourenço"'
Autor:
Cleverson Fernando Garcia, Lívia Mariana da Silva, Flávia Augusta Guilherme Gonçalves Rezende, Isabelle Cristine Ramos Lourenço, Fernanda Côrrea Leal Penido
Publikováno v:
International Journal of Research -GRANTHAALAYAH. 9:168-176
Cocoa nibs ( cacao L.) are the cocoa beans after being fermented, dried, broken into small pieces, and then toasted. The cocoa nib composition is primordial for producers, industry, and final consumers because it affects the final quality of the raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e108f7c7faee53c484449e62358f6e1c
https://doi.org/10.29121/granthaalayah.v9.i6.2021.4024
https://doi.org/10.29121/granthaalayah.v9.i6.2021.4024
