Reducing dead time and improving flavour profile by pulp conditioning of cacao beans

Autor:	Martha P. López, Blanca L. Botina, María C. García, Edgar M. Rico, Yajaira Romero, Kelly J. Pedroza, Ivonne X. Cerón
Rok vydání:	2022
Předmět:	Process Chemistry and Technology General Chemical Engineering Energy Engineering and Power Technology General Chemistry Industrial and Manufacturing Engineering
Zdroj:	Chemical Engineering and Processing - Process Intensification. 176:108979
ISSN:	0255-2701
DOI:	10.1016/j.cep.2022.108979
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::68abba75fc2759feb1204002f7ce6bf4 https://doi.org/10.1016/j.cep.2022.108979 Zobrazit plný text záznamu Full Text from ScienceDirect