The effects of fermentation towards physical and chemical properties of cocoa (Theobroma cacao) bean: review / Nur Saidatul Aini Sabtu
Fermented cocoa bean is the main ingredient of chocolate products because through fermentation the required flavour and aromas can be obtained. The proper fermentation methods applied is a must in order to produced chocolate with high quality because the specific aromas compound cannot be obtained f...
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| Format: | Student Project |
| Language: | English |
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Faculty of Plantation and Agrotechnology
2016
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| Online Access: | http://ir.uitm.edu.my/id/eprint/17445/ http://ir.uitm.edu.my/id/eprint/17445/1/PPb_NUR%20SAIDATUL%20AINI%20SABTU%20AT%2016_5.pdf |