Perfecting a method of micro-analysis of water and acetic acid in a cocoa bean in the course of drying: applying to determine transportation coefficients
- 27 November 2002
- journal article
- research article
- Published by Springer Nature in Heat and Mass Transfer
- Vol. 39 (8-9) , 797-803
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- EXPERIMENTAL STUDY OF MATTER TRANSFER IN COCOA BEANS DURING FERMENTATION AND DRYINGDrying Technology, 1999
- Effect of drying on acidity and volatile fatty acids content of cocoa beansJournal of the Science of Food and Agriculture, 1994
- Volatile fatty acid production in cacao fermentation and the effect on chocolate flavourJournal of the Science of Food and Agriculture, 1973