Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

International Food Research Journal

Volumn 20, Issue 3, 2013, Pages 1215-1222

  Afoakwa, E O ^a   Kongor, J E ^a   Takrama, J F ^b   Budu, A S ^a  

^a UNIVERSITY OF GHANA   (Ghana)

^b New Tafo   (Ghana)

Author keywords

Fermentation; Mineral composition; Pod storage; Pulp acidification; Pulp pre conditioning cocoa pulp; Theobroma cacao

Indexed keywords

EID: 84880612793     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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