Elaboración del chocolate (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Elaboración del chocolate" in Spanish language version.

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adnchocolate.com.ar

Cuk, Ingrid (2013). «Las variedades». En Carolina Luchesa, ed. ADN Chocolate Origen, técnicas y creaciones. Platt Grupo Impresor. pp. pp. 204.

V. C., Quesnel (1970). «Browning reaction in drying cacao». Journal of the Science of Food and Agriculture 21 (10): 537-541. doi:10.1002/jsfa.2740211011.
P.A., Roelofsen (1958). «Fermentation, Drying, and Storage of Cacao Beans». Advances in Food Research 8: 225-296. doi:10.1016/S0065-2628(08)60021-X.
S de Brito, Edy (2001). «Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting». Journal of the Science of Food and Agriculture 81 (2): 281-288. doi:10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B.
Wollgast, Jan (2000). «Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification». Food Research International 33 (6): 423-447. doi:10.1016/S0963-9969(00)00068-5.
N. S., Deshpande (2001). «Vibrational flow of non-Newtonian fluids». Chemical Engineering Science 56 (12): 3845-3853. doi:10.1016/S0009-2509(01)00059-8.

Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T, Osawa T. (1998). «The antioxidative substances in cacao liquor.». J Nutr Sci Vitaminol (Toquio) 44 (2): 313-21. PMID 9675711.