Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending

Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending

Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p<0.05) in the aspect of bean quality, fermentation index, fat content, polyphenol, alkaloids, volatile and non volatile acids. In other aspects such as melting point (cocoa butter), triglyceride, fatty acids...

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書目詳細資料
主要作者:	Leow, Min Min
格式:	Thesis
語言:	English English
出版:	1999
主題:	Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.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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