Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 28, n. 1, p. 45–54, 2012. DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i1.163. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/. Acesso em: 16 jun. 2026.