摘要 : BACKGROUND: Various studies have been conducted in the past to improve the quality of Malaysian cocoa beans. However, the processing methods still remain crude and lack technological advancement. In terms of drying, no previous st... 展开
作者 | Cloke~ M Chung L. Law Sharif~ S. Ching L. Hii |
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作者单位 | |
期刊名称 | 《Journal of the Science of Food and Agriculture》 |
总页数 | 8 |
语种/中图分类号 | 英语 / S |
关键词 | AIR DRYING COCOA BEANS DRYING MALAYSIA PUMPS QUALITY TEMP. TEMPERATURE Cocoa chocolate and sugar confectionery products Cocoa chocolate and cocoa butter |
馆藏号 | N2008EPST0011229 |