Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Inga Ciproviča
The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products
Rural Sustainability Research
Related publications
Effect of Oxygen, Sulfur and Trace Elements on Cast Iron
Transactions of the Japan Institute of Metals
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
The Analysis of the Export Tax Imposition on Indonesian Cocoa Beans: Impacts on Indonesia and Malaysia Cocoa Processing Export Performance
Assessment of Greenhouse Technologies on the Drying Behavior of Cocoa Beans
Food Science and Nutrition
Food Science
Effect of Temperature on the Formation of Acrylamide in Cocoa Beans During Drying Treatment: An Experimental and Computational Study
Heliyon
Multidisciplinary
Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale
Journal of Advanced Agricultural Technologies
Effects of Trace Elements and Calcium on Diabetes and Obesity, and Their Complications: Protective Effect of Dairy Products – A Mini Review
Dairy Science and Technology
Biochemistry
Food Science
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
Differentiation of Confectionery Products Based on Mineral Composition
Food Analytical Methods
Applied Microbiology
Risk
Analytical Chemistry
Food Science
Reliability
Safety
Biotechnology
Safety Research
Quality
