Impact of Convectional and Superheated‐Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans
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DOI: 10.1111/jfpp.13005
Abstract: Cocoa beans were subjected to roasting using convectional and superheated‐steam roasting methods. The influence of the roasting methods on the physicochemical properties (the content of free fatty acids, peroxide and p‐Anisidine, the fatty acid and… read more here.
Keywords: steam roasting; cocoa beans; roasted samples; superheated steam ... See more keywords