Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and dry Trinitario Cocoa Beans (Theobroma cacao L.): Whole Beans, Peeled Beans and Shells

Documenti analoghi

• Determination of the physical properties of fermented and dried Venezuelan Trinitrio cocoa beans (Theobroma cacao)
  di: Aleida J. Sandoval
  Pubblicazione: (2019)
• Correlation between Electrical Conductivity and the Percentage of Fermented Beans for Peruvian CCN 51 Cocoa Beans
  di: Jorge L.M. Loo-Miranda
  Pubblicazione: (2022)
• Sorption characteristics of peeled beans and shells of fermented and dry Trinitario cocoa beans (Theobroma cacao L.)
  di: Aleida J. Sandoval
  Pubblicazione: (2020)
• Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
  di: Karen Sánchez
  Pubblicazione: (2021)
• Bromatological characterization of cocoa shell (Theobroma cacao), from seven cantons of the Amazonia, Ecuador
  di: Ana L. Chafla
  Pubblicazione: (2016)