Convective drying of fermented Amazonian cocoa beans (Theobroma cacao var. Forasteiro). Experiments and mathematical modeling

Christelle Herman, Laurent Spreutels, Nicolas Turomzsa, Evelyn Mayumi Konagano and Benoît Haut

Article (2018)

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Department:	Department of Chemical Engineering
PolyPublie URL:	https://publications.polymtl.ca/39174/
Journal Title:	Food and Bioproducts Processing (vol. 108)
Publisher:	Elsevier
DOI:	10.1016/j.fbp.2018.01.002
Official URL:	https://doi.org/10.1016/j.fbp.2018.01.002
Date Deposited:	18 Apr 2023 15:03
Last Modified:	25 Sep 2024 16:24

Cite in APA 7:	Herman, C., Spreutels, L., Turomzsa, N., Konagano, E. M., & Haut, B. (2018). Convective drying of fermented Amazonian cocoa beans (Theobroma cacao var. Forasteiro). Experiments and mathematical modeling. Food and Bioproducts Processing, 108, 81-94. https://doi.org/10.1016/j.fbp.2018.01.002
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