Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p<0.05) in the aspect of bean quality, fermentation index, fat content, polyphenol, alkaloids, volatile and non volatile acids. In other aspects such as melting point (cocoa butter), triglyceride, fatty acids...
| Autor principal: | |
|---|---|
| Formato: | Tese |
| Idioma: | English English |
| Publicado em: |
1999
|
| Assuntos: | |
| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf |