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Changes in the properties of aluminosilicate refractories during roasting and service

✍ Scribed by N. V. Pitak

Publisher
Springer US
Year
1979
Tongue
English
Weight
653 KB
Volume
20
Category
Article
ISSN
1573-9139

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πŸ“œ SIMILAR VOLUMES

Changes in polyphenol ability to produce
Changes in polyphenol ability to produce astringency during roasting of cocoa liquor
✍ Misnawi; S Jinap; B Jamilah; S Nazamid πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 260 KB

## Abstract Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary proline‐rich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenol–protein interaction