Drying and roasting of cocoa and coffee / [edited by] Ching Lik Hii, Flavio Meira Borem.

"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are aff...

Full description

Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Other Authors:	Hii, Ching Lik (Editor), Borém, Flávio Meira (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, Florida : CRC Press, [2020]
Series:	Advances in drying science & technology.
Subjects:	Cocoa processing. Cocoa trade. Coffee > Processing. Coffee industry.