Sorption characteristics of fermented cocoa powder (Theobroma cacao)
Water isotherms of fermented (Venezuelan fine first grade) cocoa beans (Theobroma cacao) were determined at three temperatures: 5°C, 15°C and 30°C, in ground samples. The data obtained were adjusted to several regression models in order to determine the best fit. Differences were not significant amo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2010-11-01
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| Series: | Revista Técnica de la Facultad de Ingeniería |
| Subjects: | |
| Online Access: | https://www.produccioncientificaluz.org/index.php/tecnica/article/view/5763 |