Effect of adding different yeast starter cultures on cocoa (Theobroma cacao L.) fermentation

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Effect of adding different yeast starter cultures on cocoa (Theobroma cacao L.) fermentation

Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the presence of undesirable off-tastes. The flavour characteristics of cocoa beans are influenced by cocoa fermentation which is closely associated with factors such as yeasts, temperature of fermentation,...

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Bibliographic Details
Main Author:	Ooi, Teng Sin
Format:	Thesis
Language:	English
Published:	2015
Subjects:	S Agriculture (General) SB Plant culture
Online Access:	http://ir.unimas.my/id/eprint/10927/ http://ir.unimas.my/id/eprint/10927/1/Ooi%20Teng%20Sin%20ft.pdf

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