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Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos
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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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Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
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Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
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Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
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Applying life cycle management to colombian cocoa production
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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
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VirtualPro
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Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos
Bispo Eliete da Silva
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Soares Sergio Eduardo
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