Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines.

Autor:	Peña-Correa, Ruth Fabiola1 (AUTHOR) fabiola.penacorrea@wur.nl, Ataç Mogol, Burçe2 (AUTHOR) burcea@hacettepe.edu.tr, van Boekel, Martinus A.J.S.1 (AUTHOR) tiny.vanboekel@wur.nl, Fogliano, Vincenzo1 (AUTHOR) vincenzo.fogliano@wur.nl
Zdroj:	Innovative Food Science & Emerging Technologies. Jul2022, Vol. 79, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect