Temperature/duration couples variation of cocoa beans roasting on the quantity and quality properties of extracted cocoa butter
Roasting is an important process that could influence the quantity of butter extracted. Central Composite Design (CCD) approach was used to study the influence of the couple temperature/duration of roasting on the quantity of extracted butter. The roasting conditions used were temperatures in the ra...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-06-01
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| Series: | Annals of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0570178318300046 |