Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)

Malaysian cocoa beans have been characterised by chocolate manufacturers as lacking strong Cocoa flavour. To have an insight into the flavour problem, research was carried out to see how roasting would affect the chemical and flavour compliments as well as the acceptability of dark chocolate pre...

詳細記述

書誌詳細

第一著者:	Ab Aziz, Faridah
フォーマット:	学位論文
言語:	英語 英語
出版事項:	1986
主題:	Food conservation Cocoa trade Food industry and trade
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/9682/1/FSMB_1986_1_A.pdf