Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of ghanaian cocoa (theobroma cacao) beans

International Food Research Journal

Volumn 19, Issue 1, 2012, Pages 127-133

  Emmanuel, O A ^a   Jennifer, Q ^a   Agnes, S B ^a   Jemmy, S T ^b   Firibu, K S ^a  

^a UNIVERSITY OF GHANA   (Ghana)

^b New Tafo   (Ghana)

Author keywords

Bean colour; Cut test; Fermentation index; Forastero; Pod storage; Theobroma cacao

Indexed keywords

THEOBROMA CACAO;

EID: 84856823448     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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