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Sorption characteristics of peeled beans and shells of fermented and dry Trinitario cocoa beans (Theobroma cacao L.)

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Aleida J. Sandoval
Format:	Artículo científico
Langue:	en
Publié:	Universidad del Zulia 2020
Sujets:	Ingeniería BET and GAB cocoa beans cocoa bean shell peeled cocoa bean Sorption isotherms
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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