Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia
Composition of cocoa beans depends on origin and cocoa processing such as fermentation, drying and roasting. However, less research has been conducted to analyse the composition of Peninsular Malaysia cocoa bean at different processing stages. Thus, the purpose of this study was to determine the pro...
| প্রধান লেখক: | , , |
|---|---|
| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
| প্রকাশিত: |
Springer
2018
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| অনলাইন ব্যবহার করুন: | http://psasir.upm.edu.my/id/eprint/15002/1/Composition%20of%20unfermented%2C%20unroasted%2C%20roasted%20cocoa%20beans%20and%20cocoa%20shells%20from%20Peninsular%20Malaysia.pdf |