Assessment of greenhouse technologies on the drying behavior of cocoa beans
Abstract Cocoa beans (Theobroma cacao L.) are the principal raw material for chocolate manufacture. Before cocoa beans are ready for the chocolate industry, farm‐based fermentation and drying processes are key determinants of bean quality and hence the price. To improve its value, cocoa beans were d...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1565 |