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Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

โœ Scribed by R. Buamah; V.P. Dzogbefia; J.H. Oldham

Book ID
110372342
Publisher
Springer
Year
1997
Tongue
English
Weight
429 KB
Volume
13
Category
Article
ISSN
1573-0972

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โœ Jinap, S; Rosli, W I Wan; Russly, A R; Nordin, L M ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 247 KB ๐Ÿ‘ 1 views

The e โ€ ect of nib roasting time and temperature on volatile component proรles was studied using response surface methodology (RSM) which consisted two independent variables : time (5รˆ65 min) and temperature (110รˆ170ยกC). A steam distillation extraction (SDE) method was used to extract and gas chromat