Physical, chemical and microbiological characterization of cupuassu seed during fermentation
The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Rondonópolis
2021-02-01
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| Series: | Scientific Electronic Archives |
| Subjects: | |
| Online Access: | https://sea.ufr.edu.br/SEA/article/view/1325 |