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Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A
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Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A
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Application of MATLAB<U+0096>based solar dryer for cocoa drying
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Application of MATLAB<U+0096>based solar dryer for cocoa drying
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Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans
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Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans
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Experimental study on a solar tunnel heat pump dryer for cocoa beans
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Experimental study on a solar tunnel heat pump dryer for cocoa beans
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Development of a cocoa beans batch dryer
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Development of a cocoa beans batch dryer
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Moisture desorption isotherms characteristics of cocoa beans
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Moisture desorption isotherms characteristics of cocoa beans
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Effect of drying methods on the chemical quality traits of cocoa raw material
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Effect of drying methods on the chemical quality traits of cocoa raw material
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Modelling of thin layer drying kinetics of cocoa beans during artificial and natural drying
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Modelling of thin layer drying kinetics of cocoa beans during artificial and natural drying
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Cocoa butter color development during processing
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Cocoa butter color development during processing
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Drying of hulled naturally processed coffee with high moisture content and its impacts on quality
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Drying of hulled naturally processed coffee with high moisture content and its impacts on quality
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Effect of sun drying methods and layer thickness on quality of selected natural arabica coffee varieties at Jimma, southwest Ethiopia
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Effect of sun drying methods and layer thickness on quality of selected natural arabica coffee varieties at Jimma, southwest Ethiopia
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Post-harvest effects on beverage quality and physiological performance of coffee beans
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Post-harvest effects on beverage quality and physiological performance of coffee beans
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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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