Comparative Chemistry and Microbiology of cocoa fermentation in India

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dc.contributor.authorBalasimha, D.
dc.contributor.authorBhat, N.T.
dc.contributor.authorBopaiah, B.M.
dc.date.accessioned2014-06-04T11:06:09Z
dc.date.available2014-06-04T11:06:09Z
dc.date.issued2007-02-08
dc.description.abstractIndian 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.en_US
dc.identifier.citationJ.Plantn.Crops 1983 v-11 i-1 p-55-59en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2383
dc.language.isoenen_US
dc.subjectchemistry
dc.subjectmicrobiology
dc.subjectcocoa
dc.subjectfermentation
dc.subject
dc.titleComparative Chemistry and Microbiology of cocoa fermentation in Indiaen_US
dc.typeArticleen_US

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