Comparative Chemistry and Microbiology of cocoa fermentation in India
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Date
2007-02-08
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Abstract
Indian cocoa beans are usually acidic due to defective harvesting, fermentation and drying. An improved processing method was developed to overcome the acidity problem. Microbiological and chemical changes occurring during the processing of cocoa beans have been compared and discussed.
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chemistry, microbiology, cocoa, fermentation,
Citation
J.Plantn.Crops 1983 v-11 i-1 p-55-59