Antioxidant Properties of Cocoa Pod Husk Powder as Affected by Slicing and Oven-Drying
Cocoa pod husk (CPH) represents an underutilized by-product of the cocoa commodity. Their utilization has been hindered by their bulkiness, high processing cost and their limited use as food ingredients. A functional and effective processing method is needed to fully optimize this commodity. This s...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2022-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/535 |