Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re val...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdf |