Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects by Giovana Gatti Lopes, Marcelo Antônio Morgano, Marta Hiromi Taniwaki

“…Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. …”
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