Application of Response Surface Methodology to Optimize Roasting Conditions in Cocoa Beans Subjected to Superheated Steam Treatments in Relevance to Antioxidant Compounds and Activities

Author: Zzaman Wahidu   Bhat Rajeev   Yang Tajul A.  

Publisher: Taylor & Francis Ltd

ISSN: 0737-3937

Source: Drying Technology, Vol.32, Iss.9, 2014-07, pp. : 1104-1111

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content