Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf |