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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| 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 |