Effect of adding different yeast starter cultures on cocoa (Theobroma cacao L.) fermentation
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the presence of undesirable off-tastes. The flavour characteristics of cocoa beans are influenced by cocoa fermentation which is closely associated with factors such as yeasts, temperature of fermentation,...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2015
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| 主題: | |
| オンライン･アクセス: | http://ir.unimas.my/id/eprint/10927/ |
| Abstract | Abstract here |