Pure yeast culture fermentation of cocoa (Theobroma cacao L): Effect on yield of sweatings and cocoa bean quality

World Journal of Microbiology and Biotechnology

Volumn 13, Issue 4, 1997, Pages 457-462

  Buamah, R ^a   Dzogbefia, V P ^a   Oldham, J H ^a  

^a KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Ghana)

Author keywords

Cocoa beans; Cocoa sweatings; Fermentation; Yeasts

Indexed keywords

CANDIDA; PHASEOLUS (ANGIOSPERM); SACCHAROMYCES CHEVALIERI; THEOBROMA CACAO; TORULOPSIS; TORULOPSIS CANDIDA;

EID: 0030877512     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1018536519325     Document Type: Article

References (20)

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