Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.

By Liendo R.   Padilla F.C.   Quintana A.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 727-731

Elsevier

Access to resources Recommend Favorite

Specificity and stability of the carboxypeptidase activity in ripe, ungerminated seeds of Theobroma cacao L.

By Bytof G.   Biehl B.   Heinrichs H.   Voigt J.  

Food Chemistry, Vol. 54, Iss. 1, 1995-01 ,pp. : 15-21

Elsevier

Access to resources Recommend Favorite

Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet

By Kitabatake Naofumi   Gimbi Dorothy M.   Oi Yasuyuki  

International Journal of Food Sciences and Nutrition, Vol. 54, Iss. 6, 2003-11 ,pp. : 447-455

Informa Healthcare

Access to resources Recommend Favorite

Hardaliye: fermented grape juice as a traditional Turkish beverage

By Arici M.   Coskun F.  

Food Microbiology, Vol. 18, Iss. 4, 2001-08 ,pp. : 417-421

Elsevier

Access to resources Recommend Favorite

Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening, fermentation and drying

By Sakharov I.Y.   Ardila G.B.  

Food Chemistry, Vol. 65, Iss. 1, 1999-04 ,pp. : 51-54

Elsevier

Access to resources Recommend Favorite