Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

Dorota Żyżelewicz1, Wiesława Krysiak1, Ewa Nebesny1, Grażyna Budryn1
1Faculty of Biotechnology and Food Sciences, Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10 Street, 90-924, Lodz, Poland

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