The effects of fermentation towards physical and chemical properties of cocoa (Theobroma cacao) bean: review / Nur Saidatul Aini Sabtu

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The effects of fermentation towards physical and chemical properties of cocoa (Theobroma cacao) bean: review / Nur Saidatul Aini Sabtu

Fermented cocoa bean is the main ingredient of chocolate products because through fermentation the required flavour and aromas can be obtained. The proper fermentation methods applied is a must in order to produced chocolate with high quality because the specific aromas compound cannot be obtained f...

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Bibliographic Details
Main Author:	Sabtu, Nur Saidatul Aini
Format:	Student Project
Language:	English
Published:	Faculty of Plantation and Agrotechnology 2016
Online Access:	https://ir.uitm.edu.my/id/eprint/17445/

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