Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)
Author:
Affiliation:
1. Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
2. Facultad De Ingeniería Agronómica, Universidad Del Tolima, Ibagué-Tolima, Colombia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1732408
Reference30 articles.
1. Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A
2. Cocoa shell and its compounds: Applications in the food industry
3. Desorption Isotherms and Isosteric Heats of Fermented Cocoa Beans (Theobroma cocoa)
4. A review for coffee adsorbents
5. Moisture Sorption Isotherms and Thermodynamic Properties of Carrot
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