- p. 135.
Leissle (2018), p. 41.
Walker (2008), p. 553.
Leissle (2018), p. 6.
Fowler &
Coutel (2017), p. 45.
Leissle (2018), pp. 41–43.
Leissle (2013),...
-
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)...
-
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...
-
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 &...
-
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...
-
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...
- the
original on 13
February 2017.
Retrieved 13
February 2017.
Leissle 2018, p. 163.
Leissle 2018, p. 164. Fabricant,
Florence (12
January 2011). "Rare Cacao...
- p. 3182. sfnp error: no target: CITEREFAydınKian-PourToker2021 (help)
Leissle (2018), p. 55.
Afoakwa (2016), p. 37.
Wohlmuth (2017), p. 508. Beckett...
- Chocolate. Clarence-Smith (2000), p. 48.
Walker (2008), p. 553.
Leissle (2018), p. 41.
Leissle (2013), p. 28. sfnp error: no target: CITEREFLeissle2013 (help)...
-
Afoakwa (2016), p. 168.
Telly (1997), p. 174.
Beckett (2019), p. 19.
Leissle (2018), p. 64.
Ziegleder (2017), p. 206. Bau (2008), p. 37.
United States...
