Fatty Acid Profile and Rheological Properties of Cocoa Paste from North-Eastern Peru

Author:

Quispe-Sanchez Luz,Caetano Aline Camila,Baca Dani,Mestanza Marilu,Díaz-Valderrama Jorge,Oliva-Cruz Manuel,Gill Elizabeth Renee Ambler,Chavez Segundo Grimaldo

Publisher

Elsevier BV

Reference59 articles.

1. Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing;V Acierno;Food Research International,2016

2. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

3. M�todos Oficiales de An�lisis. 15a Edici�n, Asociaci�n de Qu�micos Anal�ticos Oficiales;Aoac;M�todo Oficial AOAC 981.12 pH de Alimentos Acidificados.pdf,1990

4. Genetic identity and origin of "Piura Porcelana"-a fine-flavored traditional variety of cacao (Theoborma cacao) from the Peruvian Amazon;E Arevalo-Gardini;Food Research International,2019

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