Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
Spontaneous fermentation often produces a variety of end products. Starter culture has been widely used in many fermented food in order to control fermentation process and produce consistent products. The objective of this study was to evaluate the effect of Candida sp. and Blastobotrys sp. as start...
محفوظ في:
المؤلف الرئيسي: | Mahazar, Nurul Husna |
---|---|
التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2015
|
الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/65714/1/FSTM%202015%2034IR.pdf |
الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة
-
Studies on the biochemical and microbiological changes associated with cocoa beans fermentation /
بواسطة: Sarifah Kunju Ahmad
منشور في: (1994) -
Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)
بواسطة: Ab Aziz, Faridah
منشور في: (1986) -
Effects of Organic-Based and Foliar Fertilizers on the Growth, Yield and Quality of Cocoa (Theobroma Cacao L.)
بواسطة: Nordin, Noordiana
منشور في: (2007) -
Colletotrichum Disease of Cocoa (Theobroma Cacao L.) and its Control
بواسطة: Yee, Ming Fatt
منشور في: (1991) -
Studies on the fermentation and the development of cocoa flavours /
بواسطة: Osama Taher Mohamed
منشور في: (2000)