Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting

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Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting

The effect of roasting temperature and time on precursors, volatile components and quality of cocoa beans during nib roasting was studied using response surface methodology (RSM) which consisted two independent variables of temperature (110-170˚C) and time (5-65 min). Steam Distillation Extraction...

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Bibliographic Details
Main Author:	Wan Ishak @ Wan Ahmad, Wan Rosli
Format:	Thesis
Language:	English English
Published:	1997
Subjects:	Roasting (Cooking). Response surfaces (Statistics).
Online Access:	http://psasir.upm.edu.my/id/eprint/8379/ http://psasir.upm.edu.my/id/eprint/8379/1/FSMB_1997_8_A.pdf

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