- McShea,
Leissle &
Smith (2009), p. 1104.
Leissle (2018), p. 9.
Nesto (2010), pp. 131–132.
Nesto (2010), p. 133.
Leissle (2013), p. 23.
Leissle (2013),...
-
fermenting techniques.
Leissle 2018, p. 163.
Leissle 2018, p. 164.
Leissle (2018), p. 165.
Fouet et al. 2022, p. 615
Leissle (2018), p. 167.
Martin &...
-
Leissle (2018), p. 160. **** (2009), p. 284.
Brookes (1730), p. 30.
Leissle (2018), p. 162.
Leissle (2018), p. 161.
Leissle (2018), p. 163.
Leissle (2018)...
-
Ziegleder (2017), p. 193.
Leissle (2018), p. 76.
Leissle (2018), p. 160.
Fowler &
Coutel (2017), p. 44.
Leissle (2018), p. 6.
Leissle (2018), p. 188. Fowler...
-
origins of the
cocoa beans.
Belgian chocolate,
according to
academic Kristy Leissle, does not
denote flavor or texture, but
refers to bonbons.
French chocolate's...
- the
original on 13
February 2017.
Retrieved 13
February 2017.
Leissle 2018, p. 163.
Leissle 2018, p. 164. Fabricant,
Florence (11
January 2011). "Rare Cacao...
-
Cocoa is a 2018 book by
Kristy Leissle, a
lecturer in
global studies at the
University of
Washington Bot****. The book
covers cocoa's history, as well...
- Chocolate. Clarence-Smith (2000), p. 48.
Walker (2008), p. 553.
Leissle (2018), p. 41.
Leissle (2018), p. 28. Snyder,
Olsen &
Brindle (2008), p. 620. Moss...
-
Afoakwa (2016), pp. 165, 168.
Telly (1997), p. 174.
Beckett (2019), p. 19.
Leissle (2018), p. 64;
Ziegler (2017), p. 206. Bau (2008), p. 37.
United States...
- 2022.
Retrieved 26
March 2023. Aydın, Kian-Pour &
Toker (2021), p. 3182.
Leissle (2018), p. 55.
Afoakwa (2016), p. 37.
Wohlmuth (2017), p. 508. technavio...
