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2. Extraction and Characterization of Carboxymethyl-cellulose from Cocoa Pod Husk

6. Cocoa Under Heat and Drought Stress

7. Physicochemical Characteristics of Local Cocoa Powder

10. Cocoa Competitiveness Analysis in Pinrang District

12. Probiotic and Synbiotic Chocolate

22. Public Policies for Strengthening the Cocoa Value Chain in Ecuador – from Design to Implementation

26. Chocolate and Sustainable Cocoa Farming

27. Assessment of Remineralization Potential of Novel Varnish on Early Enamel Lesions Using Different Optical Methods

28. Adoption of Snowball Sampling Technique with Distance Boundaries to Assess the Productivity Issue Faced by Micro and Small Cocoa Producers in Cusco

29. Implementation of a Quality Management System (QMS) Based on TQM Principles for Cocoa MSEs: A Case Study in Cusco, Perú

34. Agroforestry as Climate Change Adaptation

36. Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits

38. Cocoa : An Exploration of Chocolate, with Recipes

39. Caffeinated and Cocoa Based Beverages : Volume 8. The Science of Beverages

40. Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy

48. Beckett's Industrial Chocolate Manufacture and Use

49. Bean-to-Bar Chocolate : America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

50. A Systematic Survey on Congestion Mechanisms of CoAP Based Internet of Things

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