Showing 1 - 2 results of 2 for search 'Mary Lukeman', query time: 0.03s Refine Results
  1. 1
    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans

    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans by Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Wilson Yeboah, Kesse J. Agyei, Mary Lukeman

    Published 2024-01-01
    Get full text
    Article
  2. 2
    Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

    Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans by Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman

    Published 2024-09-01
    Get full text
    Article

Search Tools: