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Effect of fermentation on the nutrient status of locust beans

โœ Scribed by O.U. Eka


Publisher
Elsevier Science
Year
1980
Tongue
English
Weight
316 KB
Volume
5
Category
Article
ISSN
0308-8146

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โœ Senanayake, Malinie; Jansz, Errol R; Buckle, Ken A ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 273 KB ๐Ÿ‘ 2 views

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