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Journal of Food Quality
Volume 2017, Article ID 2969324, 11 pages
https://doi.org/10.1155/2017/2969324
Research Article

Physicochemical Changes of Cocoa Beans during Roasting Process

1Laboratorio de Ingeniería de Procesos, División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carretera Villahermosa-Teapa Km. 25, La Huasteca, 86280 Centro, TAB, Mexico
2División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carretera Cunduacán-Jalpa de Méndez Km. 1, Col. La Esmeralda, Cunduacán, TAB, Mexico
3Instituto Tecnológico de Ciudad Madero (ITCM), Juventino Rosas esq. Jesús Urueta, Col. Los Mangos, 89440 Ciudad Madero, TAMPS, Mexico

Correspondence should be addressed to Pedro García-Alamilla; xm.taju@aaicrag.ordep

Received 2 March 2017; Revised 27 April 2017; Accepted 2 May 2017; Published 2 July 2017

Academic Editor: Ángel Calín-Sánchez

Copyright © 2017 Pedro García-Alamilla et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Pedro García-Alamilla, Laura Mercedes Lagunes-Gálvez, Juan Barajas-Fernández, and Ricardo García-Alamilla, “Physicochemical Changes of Cocoa Beans during Roasting Process,” Journal of Food Quality, vol. 2017, Article ID 2969324, 11 pages, 2017. https://doi.org/10.1155/2017/2969324.