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The microbial ecology of cocoa bean fermentations in Indonesia

✍ Scribed by Made M. Ardhana; Graham H. Fleet


Book ID
114158833
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
252 KB
Volume
86
Category
Article
ISSN
0168-1605

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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 boxÏ fermentation method. Irrespective of location and variety, product prepared by using all m