Effect of pods storage and fermentation duration on proanthocyanidins content in Malaysian cocoa beans / Suhaila Mohd Sauid, Rabiatul 'Adawiyah Mahmun and Khairul Bariah Sulaiman
The objective of this research is to evaluate the effect of pods storage and fermentation duration towards proanthocyanidins content in Malaysian cocoa beans. The pods storage duration was varied from 0 to 6 days with two days interval, while the fermentation duration of cocoa beans was varied from...
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| Format: | Book |
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Universiti Teknologi MARA Shah Alam,
2018.
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Internet
Link Metadata3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |