Flavour evaluation of chocolate formulated from cocoa beans from different countries
Flavour characteristics of the chocolate made from 14 dried, fermented cocoa bean samples from eight different countries of origin and the relationship with pH, titratable acidity and acetic and lactic acid were studied. The fermented dried cocoa beans were processed into semi-sweet dark chocolate a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Science
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114556/1/114556.pdf http://psasir.upm.edu.my/id/eprint/114556/ https://linkinghub.elsevier.com/retrieve/pii/095671359598914M |
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