Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
In this study, the objective of the research is to determine impact on amino acids and peptides profiles when the cocoa pods are fermented less than 5 days and to identify the profile of different peptides arising from fermenting dried cocoa beans at varying fermentation time. In this experiment dri...
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| Format: | Student Project |
| Language: | English |
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Faculty of Plantation and Agrotechnology
2015
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| Online Access: | http://ir.uitm.edu.my/id/eprint/17113/ http://ir.uitm.edu.my/id/eprint/17113/2/PPb_NURUL%20HAZIQAH%20%20HALID%20AT%2015_5.pdf |