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,
## 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