Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting
The effect of roasting temperature and time on precursors, volatile components and quality of cocoa beans during nib roasting was studied using response surface methodology (RSM) which consisted two independent variables of temperature (110-170˚C) and time (5-65 min). Steam Distillation Extraction...
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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1997
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/8379/1/FSMB_1997_8_A.pdf |
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