Status, supply chain and processing of cocoa - A review-Reference-Cited by-同舟云学术

Status, supply chain and processing of cocoa - A review

Published:2017-08 Issue: Volume:66 Page:108-116
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Beg Mohd Shavez,Ahmad Sameer,Jan Kulsum,Bashir Khalid

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. Fermentation studies of stored cocoa beans;Abdul Samah;World Journal of Microbiology & Biotechnology,1993

2. Physico-chemical properties of cocoa (Theobroma cacao L.) farm soil in Ikota, Ifedore, Nigeria;Adewole;Journal of Chemical and Pharmaceutical Research,2011

3. Chocolate science and technology;Afoakwa,2010

4. Cocoa production and processing technology;Afoakwa,2015

5. Cocoa fermentation: Chocolate flavour quality. Encyclopedia of biotechnology in agriculture and food;Afoakwa,2010

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