Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
Spontaneous fermentation often produces a variety of end products. Starter culture has been widely used in many fermented food in order to control fermentation process and produce consistent products. The objective of this study was to evaluate the effect of Candida sp. and Blastobotrys sp. as start...
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| Autore principale: | |
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| Natura: | Thesis |
| Lingua: | English |
| Pubblicazione: |
2015
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| Accesso online: | http://psasir.upm.edu.my/id/eprint/65714/1/FSTM%202015%2034IR.pdf |
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