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The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis).
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/2005502
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Application of portable near infrared spectroscopy for classifying and quantifying cocoa bean quality parameters.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15445
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- Article