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Publications by Aleida J. Sandoval
Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and Dry Trinitario Cocoa Beans (Theobroma Cacao L.): Whole Beans, Peeled Beans and Shells
Revista Tecnica de la Facultad de Ingenieria Universidad del Zulia
Engineering
Related publications
Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)
International Journal of Food Properties
Food Science
Evaluating the Processed Beans of Different Cocoa (Theobroma Cacao L.) Accessions for Quality Parameters
Journal of Phytology
Plant Science
Evolution
Ecology
Systematics
Behavior
Composition of Unfermented, Unroasted, Roasted Cocoa Beans and Cocoa Shells From Peninsular Malaysia
Journal of Food Measurement and Characterization
Industrial
Risk
Food Science
Manufacturing Engineering
Reliability
Safety
Chemical Engineering
Quality
Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.
Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale
Journal of Advanced Agricultural Technologies
Characterization of Volatile Compounds in Criollo, Forastero, and Trinitario Cocoa Seeds (Theobroma Cacao L.) in China
International Journal of Food Properties
Food Science
3-D Modeling of Dehydration Kinetics and Shrinkage of Ellipsoidal Fermented Amazonian Cocoa Beans
Processes
Technology
Process Chemistry
Chemical Engineering
Bioengineering
Breeding Dry Beans for Processing
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
Compositional Changes of Indonesian Cacao Beans During Fermentation Process.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
