Preconditioning of fresh cocoa beans prior to fermentation to improve quality: a commercial approach
Studies were carried out on a commercial scale at Blenheim Estate of Kuril Plantations Sdn. Bhd., Lower Perak to reduce acid content, and consequently improve cocoa flavour. The method was developed based on the concept of pulp reduction of the wet beans by preconditioning prior to fermentation. Tec...
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| Главные авторы: | , , , |
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| Формат: | Journal Contribution |
| Язык: | English |
| Опубликовано: |
2013
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| Предметы: | |
| Online-ссылка: | http://agris.upm.edu.my:8080/dspace/handle/0/4214 |
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