1. flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Crit. Rev. Food Sci. Nutr.,2008
2. Chocolate Science and Technology;Afoakwa,2010
3. Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans;Afoakwa;Int. Food Res. J.,2013
4. Cocoa Production and Processing Technology;Afoakwa,2014
5. Methods of cocoa fermentation and drying;Amoa-Awua,2015