Comparison of cocoa mass viscosity roasted in conventional an microwave ovens

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 1998-05, Vol.18 (2)
Main Authors: Escriva, M.V.G, Garcia, N.H.P, Marsaioli Junior, A
Format: Article
Language:Portuguese
Subjects:
CACAU
CALIDAD
COCINADO POR MICROONDAS
COCOA BEANS
CUISSON MICROONDES
FEVE DE CACAO
GRILLAGE
MICROONDAS
MICROWAVE COOKING
PROPIEDADES REOLOGICAS
PROPRIEDADE REOLOGICA
PROPRIETE RHEOLOGIQUE
QUALIDADE
QUALITE
QUALITY
RHEOLOGICAL PROPERTIES
ROASTING
SEMILLA DE CACAO
TORREFACAO
TOSTADO
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ISSN:0101-2061
1678-457X