TY  - BOOK
AU  - Hii,Ching Lik
AU  - Borém,Flávio Meira
TI  - Drying and roasting of cocoa and coffee
T2  - Advances in drying science and technology
SN  - 9781315113104
AV  - TP640 .D79 2020eb
U1  - 338.1/7374 23
PY  - 2020///]
CY  - Boca Raton, Florida
PB  - CRC Press
KW  - Cocoa processing
KW  - Cocoa trade
KW  - Coffee
KW  - Processing
KW  - Coffee industry
KW  - SCIENCE / Chemistry / Industrial & Technical
KW  - bisacsh
KW  - TECHNOLOGY / Food Science
N2  - "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 affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."--
UR  - https://www.taylorfrancis.com/books/9781315113104
UR  - http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
ER  -