Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans

Journal of the Science of Food and Agriculture

Volumn 79, Issue 7, 1999, Pages 987-994

  Hashim, Puziah ^a   Selamat, Jinap ^b   Muhammad, Kharidah ^b   Ali, Asbi ^b  

^a SIRIM Berhad   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Bean depth; Cocoa drying; Drying temperature; Free amino acids; Peptide N; Pyrazines; Total reducing sugars

Indexed keywords

AMINO ACID ANALYSIS; FOOD PROCESSING; MALAYSIA; PROTEIN ANALYSIS; PYRAZINE; TETRAMETHYLPYRAZINE; TRIMETHYLPYRAZINE;

EID: 0032918970     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990515)79:7<987::AID-JSFA314>3.0.CO;2-H     Document Type: Article

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