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Assessment of greenhouse technologies on the drying behavior of cocoa beans

Cocoa beans (Theobroma cacao L.) are the principal raw material for chocolate manufacture. Before cocoa beans are ready for the chocolate industry, farm‐based fermentation and drying processes are key determinants of bean quality and hence the price. To improve its value, cocoa beans were dried in a...

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Detalles Bibliográficos
Autores principales: Banboye, Frederick D., Ngwabie, Martin N., Eneighe, Silvia A., Nde, Divine B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300052/
https://www.ncbi.nlm.nih.gov/pubmed/32566192
http://dx.doi.org/10.1002/fsn3.1565