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Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

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Bibliographic Details
Main Author:	Ismara Santos ROCHA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias sensory acceptance Chocolate manufacturing quantitative descriptive analysis
Online Access:	Acceder al recurso
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