Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

Author: Afoakwa Emmanuel Ohene   Quao Jennifer   Budu Agnes Simpson   Takrama Jemmy   Saalia Firibu Kwesi  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.62, Iss.7, 2011-11, pp. : 755-764

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Abstract