KRYSIAK, W. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material. Grasas y Aceites, [S. l.], v. 62, n. 4, p. 467–478, 2011. DOI: 10.3989/gya.114910. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1347. Acesso em: 28 jan. 2023.