Quality of cocoa beans dried using a direct solar dryer at different loadings

By C. Hii, R. Rahman, S. Jinap, Y. Man. 2006

87 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/aa1f0082ada9a34131800516a49479d517925878

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In Food Science

1. S. T. Guéhi
2. S. Dabonné

Citations in the corpus

• Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans (2010, methodology): “Physical quality assessment: Cut test, the first qualitycontrol of cacao beans, is done for sanitary and fermentation quality of all cocoa samples as previously described (Hamid and Lopez, 2000; Hii et al., 2006).”