Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Author:
Affiliation:
1. Universidade Federal da Bahia, Brazil
2. Universidade do Estado da Bahia, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-1678-457X16416.pdf
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3. O potencial de mercado para o chocolate,2015
4. Industrial chocolate manufacture and use;Beckett S. T.,2009
5. Food acceptance: the role of consumer perception and attitudes;Costell E.;Chemosensory Perception,2010
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