Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability-Reference-Cited by-同舟云学术

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Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability

Published:2024-12 Issue:2 Volume:4 Page:100460
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Mougang Nelly Ndee,Tene Stephano Tambo^ORCID,Zokou Ronice,Kohole Hermann Arantes Foffe,Solefack Elsa Nguepi,Ntongme Mboukap Alix,Abaoabo Arnellie Archelle Foudjin,Womeni Hilaire Macaire

Publisher

Elsevier BV

Reference40 articles.

1. Cacao: Obtenir des fèves de qualité;Amani;Agroivoire,2014

2. Les pratiques qui influencent la qualité du cacao au ghana: La perception des cacaoculteurs. 15èmeconférence internationale sur la recherche cacaoyère;Aneani,2006

3. Anon. AOAC (Association of Official Analytical Chemists). (1990). Official methods of analysis (15th edition). Washington D.C., USA. 808–835.

4. The sensory impact of cocoa fermentation on chocolate quality;Aprotosoaie;Foods,2016

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