Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 grados c
Document title: Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 grados c
Journal: Revista theobroma
Database: PERIÓDICA
System number: 000036743
ISSN: 0370-7962
Authors: 1
Institutions: 1Ctr Pesquisas Cacau, Div Bioengenharia, Itabuna, Bahia. Brasil
Year:
Season: Abr-Jun
Volumen: 11
Number: 2
Pages: 125-131
Country: Brasil
Document type: Artículo
Approach: Experimental, analítico
Disciplines: Agrociencias,
Química,
Física y astronomía
Keyword: Fitotecnia,
Fisicoquímica y química teórica,
Física,
Cacao,
Fermentación,
Características físicas,
Secado
Keyword: Agricultural sciences,
Chemistry,
Physics and astronomy,
Crop husbandry,
Fermentation,
Physical and theoretical chemistry,
Physics,
Bean porosity,
Cocoa,
Drying,
Physical characteristics
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