Investigation of the Effect of Cocoa Roasting Temperature and Time on Total Polyphenols, Chemical Properties and Sensory Properties of Cocoa Powder

Subject Areas :

Samaneh Ebrahimzadegan ¹ (دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
Narmela Asefi ² (دانشیار، گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.)
Ramin Maleki ³ (استادیار، گروه پژوهشی‌کروماتوگرافی، جهاد دانشگاهی، واحد ارومیه، ‌ارومیه، ایران.)
Seyyed Sadegh Seyyed lou Heris ⁴ (دانشیار، گروه مهندسی بیوسیستم، دانشگاه تبریز، تبریز، ایران.)

Received: 2021-08-24 Accepted : 2021-10-13 Published : 2024-03-20

Keywords:

References:

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