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  1. 1
    Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake

    Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake by Ariza Budi Tunjung Sari, Priscilla Efraim, Xinran Song, Isabell Rothkopf, Ute Schweiggert-Weisz, Andreas Schieber, Susanne Gola

    Published 2025-03-01
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    Article
  2. 2
    Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents

    Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents by Paulo Túlio de Souza Silveira, Maria Beatriz Abreu Glória, Isabela Portelinha Tonin, Marina Oliveira Paraíso Martins, Priscilla Efraim

    Published 2023-01-01
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