Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans
The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research explored the use of PPR (ranging from 0 % to 100 %) at various FDs (0–6 days) as potential pulp pre-conditioning techn...
| المؤلفون الرئيسيون: | , , , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Elsevier
2024-09-01
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| سلاسل: | Journal of Agriculture and Food Research |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2666154324002485 |