Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo
Żyżelewicz, Dorota, Budryn, Grażyna, Krysiak, Wiesława, Oracz, Joanna, Nebesny, Ewa, Bojczuk, MałgorzataVolume:
63
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.04.053
Date:
September, 2014
File:
PDF, 1.11 MB
english, 2014