Nutrient and antinutrient profiles of raw and fermented cocoa beans-Reference-Cited by-同舟云学术

Nutrient and antinutrient profiles of raw and fermented cocoa beans

Published:1995-10 Issue:3 Volume:48 Page:217-223
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Aremu C. Y.,Agiang M. A.,Ayatse J. O. I.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088443.pdf

Reference13 articles.

1. Are LA, Gwynne-Jones DR (1974) Uses of cocoa-commercial and local. In: Are LA, Gwynne-Jones DR (eds), Cocoa in West Africa. Ibadan, Nigeria: Oxford University Press, pp. 121?125.

2. Adenikinju SA, Badaru K, Obatolu CR (1989) Harvesting, processing and storage of cocoa, kola, coffee, cashew and tea. In: Progress in tree crop research, 2nd ed. Cocoa Research Institute of Nigeria, pp 47?49.

3. Wood GA (1975) Production and consumption. In: Wood GA (ed), Cocoa, 3rd ed. London: Longman, pp 252?266.

4. Eka OU (1984) A review of studies on changes in nutrient composition of food. Nigerian J Nutr Sci 5: 9?21.

5. AOAC (1975) Official Methods of Analysis. Washington, DC: Association of Official Analytical Chemists.

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