Hii, Ching Lik editor. Borém, Flávio Meira editor. text bibliography flu 2020 monographic eng 1 online resource. "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."-- [edited by] Ching Lik Hii, Flavio Meira Borem. Cocoa processing Cocoa trade Coffee Processing Coffee industry SCIENCE / Chemistry / Industrial & Technical TECHNOLOGY / Food Science TP640 .D79 2020eb 338.1/7374 9781315113104 1315113104 9781351624015 1351624016 9781351624039 1351624032 9781351624022 1351624024 https://www.taylorfrancis.com/books/9781315113104 http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf https://www.taylorfrancis.com/books/9781315113104 http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf OCoLC-P 190628 20260210180900.0 9781315113104 eng