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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2015
|
| 主題: | |
| 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!
|
成為第一個發表評論!