[PDF][PDF] Application of Ohmic Heating Technology on Cocoa Beans Fermentation: Design, Physicochemical Properties and Techno-Economic Analysis
AWDA Mulyono - Food Science and Technology, 2023 - academia.edu
The fermentation process is the most essential step in the processing of cocoa beans
(Theobroma cacao L.) since the chocolate quality is depended from this process. In general …
(Theobroma cacao L.) since the chocolate quality is depended from this process. In general …
Effect of Harvest Season on the Physical Properties, Fatty Acid Composition, and Volatile Compounds of Roasted Cacao Beans
A Chumthong, N Limjumrern… - Makara Journal of …, 2024 - scholarhub.ui.ac.id
The prevailing climate is an important factor affecting the development of the physical quality
and flavor of cacao (Theobroma cacao L.) beans. The influence of harvest seasons on the …
and flavor of cacao (Theobroma cacao L.) beans. The influence of harvest seasons on the …
[HTML][HTML] Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation
MP López-Hernández, SE Melo-Martinez… - Ingeniería y …, 2023 - scielo.org.co
An essential aspect of competing in the world market is the quality of the cocoa bean, which
is influenced by different factors ranging from genetics to post-harvest processes. The aim of …
is influenced by different factors ranging from genetics to post-harvest processes. The aim of …
[PDF][PDF] FACULTAD DE CIENCIAS ADMINISTRATIVAS Y ECONÒMICAS
SAD Michelle - 2023 - core.ac.uk
El presente proyecto integrador tiene el objetivo de Implementar las Normas Internacionales
de Información Financiera (NIIF), para PYMES en la empresa comercial “Crédito Fácil”, de …
de Información Financiera (NIIF), para PYMES en la empresa comercial “Crédito Fácil”, de …
Aplicación de mucílago de cacao CCN-51 en postres clásicos mundiales con chocolate, año 2023
TL Anrrango Herrera, CM Figueroa Palma - 2023 - repositorio.utn.edu.ec
El presente proyecto tiene como objetivo aplicar el mucilago de cacao CCN-51 en postres
clásicos mundiales con chocolate, para determinar su aceptabilidad en cuanto a sabor …
clásicos mundiales con chocolate, para determinar su aceptabilidad en cuanto a sabor …