Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans

International Food Research Journal

Volumn 21, Issue 6, 2014, Pages 2221-2227

  Afoakwa, E O ^a   Ofosu Ansah, E ^a   Takrama, J F ^b   Budu, A S ^a   Mensah Brown, H ^a  

^a UNIVERSITY OF GHANA   (Ghana)

^b New Tafo   (Ghana)

Author keywords

Cocoa butter; Conjugated dienes; Free fatty acids; Peroxide value; Pod storage; Roasting; Saponification value

Indexed keywords

THEOBROMA CACAO;

EID: 84922679585     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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