Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)

Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)

Malaysian cocoa beans have been characterised by chocolate manufacturers as lacking strong Cocoa flavour. To have an insight into the flavour problem, research was carried out to see how roasting would affect the chemical and flavour compliments as well as the acceptability of dark chocolate pre...

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书目详细资料
主要作者:	Ab Aziz, Faridah
格式:	Thesis
语言:	English English
出版:	1986
主题:	Food conservation Cocoa trade Food industry and trade
在线阅读:	http://psasir.upm.edu.my/id/eprint/9682/1/FSMB_1986_1_A.pdf
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