Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation

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Fermentation in Fine Cocoa Type Scavina Change in Standard Quality as the Effect of Use of Starters Yeast in Fermentation.pdf (278.08 KB)

Date

2020

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Keywords

Almonds, Chocolate, Protease, Free amino acids

Citation

Food Chemistry 328 (2020) 127110

URI

http://hdl.handle.net/123456789/8212

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Cocoa