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Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate
Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate
2021
Maria Fernanda Flores
Briggit Katan
Susan Lavin
Karla Ortiz
Jormarelys Pericaguan
Shioling Ripalda
Elevina Pérez
Keywords:
Biology
Sensory system
Food science
Theobroma
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