Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted t...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88226/ https://www.myfoodresearch.com/vol-49474issue-3.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!