Roasting impact on the chemical and physical structure of Criollo cocoa variety ( Theobroma cacao L )
Author:
Affiliation:
1. Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
2. Departamento de Ingeniería agrícola y alimentosUniversidad Nacional de Colombia Medellín, Antioquia Colombia
Funder
COLCIENCIAS
Universidad Nacional de Colombia
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13400
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