Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology
Cocoa (Theobroma cacao L) is a tropical plant that is widely used as a basic ingredient in chocolate production. The quality and taste of chocolate are greatly influenced by the stages and processes of post-harvest handling. Some post-harvest processes that are recognized for improving cocoa quality...
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| Principais autores: | , , , |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2023
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| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/22784 |
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