The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti indifferent combination) on change sin mass te...
Saved in:
Main Author: | Setyohadi |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
1990
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/8342/1/FSMB_1990_1_A.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Studies on the biochemical and microbiological changes associated with cocoa beans fermentation /
by: Sarifah Kunju Ahmad
Published: (1994) -
Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
by: Samsumaharto, Ratna Agung
Published: (2000) -
Studies on the fermentation and the development of cocoa flavours /
by: Osama Taher Mohamed
Published: (2000) -
Microbial and physicochemical changes during fermentation of Thai chicken sausage
by: Vanichpun, Apinya
Published: (2003) -
Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
by: Mahazar, Nurul Husna
Published: (2015)