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Comparison of the Whippability of Defatted Meals from Three Hybrid Varieties of Sunflower Seed

โœ Scribed by E. T. HOLM; C. H. BREEDON

Book ID
108806014
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
538 KB
Volume
48
Category
Article
ISSN
0022-1147

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Individual variation in the amino acid a
Individual variation in the amino acid and chemical composition of defatted cocoa bean meal of three varieties of cocoa (Theobroma cacao) from south-eastern Nigeria
โœ John O Offem ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 347 KB ๐Ÿ‘ 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 โ€˜bulkโ€™ cocoas by the FAO. Chocolate produced by these cocoas does not