Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
Grinding is an important factor in espresso coffee preparation and the optimal grinding level is needed to improve its characteristics. However, a problem arises where ground cocoa nibs change from solid to fluid mass at finer level due to high fat content (52%) in the cocoa bean. Thus, the aim of t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/65325/1/%2848%29.pdf http://psasir.upm.edu.my/id/eprint/65325/ http://www.ifrj.upm.edu.my/25%20(03)%202018/(48).pdf |
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