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: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2015
|
| 主題: | |
| 在線閱讀: | http://ir.unimas.my/id/eprint/10927/1/Ooi%20Teng%20Sin%20ft.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|