Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted t...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Article |
| Idioma: | English |
| Publicat: |
Rynnye Lyan Resources
2020
|
| Accés en línia: | http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|