Effect of adding different yeast starter cultures on cocoa (Theobroma cacao L.) fermentation
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the presence of undesirable off-tastes. The flavour characteristics of cocoa beans are influenced by cocoa fermentation which is closely associated with factors such as yeasts, temperature of fermentation,...
Saved in:
主要作者: | Ooi, Teng Sin |
---|---|
格式: | Thesis |
语言: | English |
出版: |
2015
|
主题: | |
在线阅读: | http://ir.unimas.my/id/eprint/10927/1/Ooi%20Teng%20Sin%20ft.pdf |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
相似书籍
-
Field Performance and Genetic Fidelity of Selected Cocoa (Theobroma cacao L.) Clones Regenerated Through Somatic Embryogenesis
由: Gibson, Entuni
出版: (2021) -
Effect of organic fertilisers on the yield and quality of Cocoa ( Theobroma Cacao L.) grown on a vertisol
由: Boney Muda
出版: (2019) -
Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
由: Mahazar, Nurul Husna
出版: (2015) -
Effects of Leclercia adecarboxylata incorported with agriculture waste materials on growth of cocoa (Theobroma cacao L.) seedlings
由: Madian, Nurfadzilah
出版: (2019) -
The approach to valuation of aquaculture / Adli Sukor.
由: Sukor, Adli
出版: (2010)