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Pedro. P. Peláez
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Pedro. P. Peláez
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Pedro. P. Peláez
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1
Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes
by
Pedro
.
P
.
Peláez
,
Saulo Guerra
,
David Contreras
Published 2016-06-01
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Article
2
Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor
by
Pedro
P
.
Peláez
,
Inés Bardón
,
Pedro Camasca
Published 2016-01-01
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Article
3
Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacao)beans with manual and semi-mechanized transfer, between fermentation boxes
by
Pedro
.
P
.
Peláez
,
Saulo Guerra
,
David Contreras
Published 2016-01-01
Get full text
Article
4
Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste
by
María E. Tolentino
,
Pedro Camasca
,
Pedro
P
.
Peláez
Published 2019-12-01
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Article
5
Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability
by
Angélica Loza
,
Merly Quispe
,
Juan Villanueva
,
Pedro
P
.
Peláez
Published 2017-01-01
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Article
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