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Effect of different swallow time intervals on the nutcracker esophagus

โœ Scribed by Eliza Maria Brito; Luciana Camacho-Lobato; Vera Paoletti; Mathew Gideon; Philip O. Katz; Donald O. Castell

Book ID
119393792
Publisher
Nature Publishing Group
Year
2003
Tongue
English
Weight
227 KB
Volume
98
Category
Article
ISSN
0002-9270

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Four mixing intervals (6, 12, 18 and 24 h) were compared with special reference to three selected cacao varieties from two locations of Sri Lanka. Cocoa beans were fermented for 6 days by using the "sweat boxร fermentation method. Irrespective of location and variety, product prepared by using all m