PEREZ, Jonathan. MODELING OF THE HEAT AND MASS TRANSFER IN DRYING OF FERMENTED CACAO (THEOBROMA CACAO L.) BEANS. Food and Feed Research, [S. l.], 2026. DOI: 10.5937/ffr0-62719. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/62719. Pristupljeno: 12 jul. 2026.