Comparison of the drying behavior of fermented cocoa (Theobroma cacao L.) beans dried in a cocoa house, greenhouse and mechanical oven.

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dc.contributor.authorSaheeda Mujaffar
dc.contributor.authorDarin Sukha
dc.contributor.authorAveena Ramroop
dc.date.accessioned2020-09-22T09:54:47Z
dc.date.available2020-09-22T09:54:47Z
dc.date.issued2017
dc.identifier.citation2017 International Symposium on Cocoa Research (ISCR), Lima, Peru, 13-17 November 2017en_US
dc.identifier.urihttp://hdl.handle.net/123456789/7901
dc.language.isoenen_US
dc.titleComparison of the drying behavior of fermented cocoa (Theobroma cacao L.) beans dried in a cocoa house, greenhouse and mechanical oven.en_US
dc.typeArticleen_US

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