id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajam-130	Simplice Tagro Guehi; Michael Dingkuhn; Emile Cros; Gérard Fourny; Robert Ratomahenina; Guy Moulin; Anne Clement Vidal	Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans	2016	6	.pdf	application/pdf	3628	250	62	Cocoa beans of poor quality deteriorate much faster than cocoa beans of hight quality. Cocoa butter, the naturally fat, contained in cocoa beans is the only continuous phase of chocolate.	cache/ajam-130.pdf	txt/ajam-130.txt