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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| 格式: | Thesis |
| 語言: | English English |
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1999
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf |
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