Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp

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...

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書目詳細資料
主要作者:	Mahazar, Nurul Husna
格式:	Thesis
語言:	English
出版:	2015
主題:	Cocoa Fermentation Yeast
在線閱讀:	http://psasir.upm.edu.my/id/eprint/65714/1/FSTM%202015%2034IR.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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