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Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 6, p. 2221
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- Publication type:
- Article
ROASTING EFFECTS ON PHENOLIC CONTENT AND FREE-RADICAL SCAVENGING ACTIVITIES OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS.
- Published in:
- African Journal of Food, Agriculture, Nutrition & Development, 2015, v. 15, n. 1, p. 9635, doi. 10.18697/ajfand.68.13690
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- Publication type:
- Article