改进可可粉技术和可可豆加工过程，对保留大部分黄酮醇和维持巧克力的怡人香味都将是必要的。
Modifications of cocoa technology and bean processing will be necessary to retain most of the flavonols while maintaining the desirable sensory characteristics of chocolate.
据该公司所说，摩是用烤可可豆或不加糖的可可粉补充烤肉的烟熏味。
According to the company, the rubs use roasted cocoa beans or unsweetened cocoa powders to complement the smokiness of the grilled meats.
可可粉中基本上不溶的纤维素来自于未加工的可可豆的种皮。
The mostly insoluble fiber in cocoa comes from the seed coat on the unprocessed cocoa bean.
应用推荐