Soluble albumin and biological value of protein in cocoa (Theobroma cacao L.) beans as a function of roasting time

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Abecia Soria, Luis ^a   Pezoa García, Nelson H ^a   Amaya Farfan, Jaime ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEA   (Brazil)

Author keywords

Capillary electrophoresis; Chocolate; Nutritive value; Roasting quality; Soluble protein

Indexed keywords

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 19444378148     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07205.x     Document Type: Article

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