Changes in the carbohydrates and proteins of coconut during roasting
β Scribed by A. Jayalekshmy; A.G. Mathew
- Publisher
- Elsevier Science
- Year
- 1990
- Tongue
- English
- Weight
- 667 KB
- Volume
- 37
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
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## Abstract Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary prolineβrich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenolβprotein interaction