Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
Studies were conducted to determine the effect of processing (fermentation, drying and roasting) on flavour precursors and pyrazines concentration of cocoa beans and its flavour quality evaluation. Fermentation was carried out in a rotary drum reactor by subjecting the mixed hybrid of cocoa beans...
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| 格式: | Thesis |
| 語言: | English English |
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1997
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8374/1/FSMB_1997_4_A.pdf |
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