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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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1986
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| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/9682/1/FSMB_1986_1_A.pdf |
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