Improving Chocolate Flavor in Poor-Quality Cocoa Almonds by Enzymatic Treatment
Author:
Publisher
Wiley
Subject
Food Science
Reference18 articles.
1. Industrial Chocolate Manufacture and Use
2. Effect of poliphenol oxidase and air treatments on total phenol and tannin content of cocoa nibs;Brito;Food Sci Technol,2002
3. Ferreira DF 2007
4. Hansen CE Klueppel AD Raetz E 1996 Traitement enzymatique du cocoa
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