Assessment of greenhouse technologies on the drying behavior of cocoa beans-Reference-Cited by-同舟云学术

Assessment of greenhouse technologies on the drying behavior of cocoa beans

Published:2020-04-16 Issue:6 Volume:8 Page:2748-2757
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Banboye Frederick D.¹^ORCID,Ngwabie Martin N.²,Eneighe Silvia A.¹,Nde Divine B.¹^ORCID

Affiliation:

1. Department of Food and Bioresource Technology College of Technology University of Bamenda Bamenda Cameroon

2. Department of Agricultural and Environmental Engineering College of Technology University of Bamenda Bamenda Cameroon

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1565

Reference42 articles.

1. Cocoa Production and Processing Technology

2. Changes in some biochemical qualities during drying of pulp pre‐conditioned and fermented cocoa (Theobroma cacao) beans;Afoakwa E. O.;African Journal of Food, Agriculture, Nutrition and Development,2015

3. Drying Characteristics of Cocoa Beans Using an Artificial Dryer

4. Thin layer drying of red pepper

5. Amoah‐Awua W. Schwan R. &Fleet G.(2014).Methods of cocoa fermentation and drying. InR. F.Schwan G. H.Fleet &E. O.Afoakwa(Eds.) Cocoa and coffee fermentations.Boca Raton FL:CRC Press Taylor & Francis Group.

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