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EFFECT OF POD SIZE AND FERMENTATION METHOD ON TEMPERATURE CHANGES AND THE CHEMICAL QUALITY OF COCOA (Theobroma cacao) BEANS

Paper Details
Authors:
Mohammed Alhassan
P. Kumah
P. K. Tandoh
Irene Akua Idun
Publication Date: 2025-06-26
Food Chemistry and Fat AnalysisAgricultural and Biological SciencesFood ScienceLife Sciences
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