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Proceedings of MOL2NET 2019, International Conference on Multidisciplinary Sciences, 5th edition
Application of linear and nonlinear models for the temperature and pH behavior of a solid state fermented cocoa shell (Theobroma cacao L.) Willan Caicedo (firstname.lastname@example.org) a,c , 2 Graphical Abstract Abstract Linear, quadratic, cubic, compound, exponential and logistic regression models were used to evaluate the temperature and pH dynamics of a solid-state fermented (SSF) cocoa shell (Theobroma cacao L.) treated with natural yogurt for use in animals. For this purpose, temperature anddoi:10.3390/mol2net-05-06447 fatcat:olz5pi5qynaonddvmhtt3xddhm