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Amino acid composition of cocoa shells

✍ Scribed by S. Kh. Chomaeva; É. T. Oganesyan; L. A. Aidinyan


Publisher
Springer
Year
1988
Tongue
English
Weight
124 KB
Volume
24
Category
Article
ISSN
0009-3130

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The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di!erent geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents,

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✍ John O Offem 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 347 KB 👁 1 views

## Abstract Cocoa in the world market is the ripened bean of the cocoa tree (__Theobroma cacao__ L) that has been properly fermented and dried. A number of varieties are found such as Amelonado and F~3~Amazon which are considered ‘bulk’ cocoas by the FAO. Chocolate produced by these cocoas does not