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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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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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The change of catechin antioxidant during vacuum roasting of cocoa powder
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The change of catechin antioxidant during vacuum roasting of cocoa powder
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Mass transfer kinetics and effective diffusivities during cocoa roasting
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Mass transfer kinetics and effective diffusivities during cocoa roasting
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Secado de caf ̌en lecho fijo con intermitencia třmica y flujo de aire pulsado
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