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Cocoa and Chocolate
Introduction, Cacao,General Information, Harvesting and Processing, Composition, Proteins and Amino Acids,
Theobromine and Caffeine, Lipids, Carbohydrates, Phenolic Compounds, Organic
Acids, Volatile Compounds and Flavor Substances, Reactions During Fermentation
and Drying, Production of Cocoa Liquor, Production of Cocoa Liquor with
Improved Dispersability, Production of Cocoa Powder by Cocoa Mass Pressing,
Chocolate, Introduction, Chocolate Production,
Mixing, Refining, Conching, Tempering and Molding, Kinds of Chocolate, Storage
of Cocoa Products
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