Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.

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Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.

A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation...

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Bibliographic Details
Main Author:	Samsumaharto, Ratna Agung
Format:	Thesis
Language:	English English
Published:	2000
Subjects:	Fermentation Cacao Microbiology - Research
Online Access:	http://psasir.upm.edu.my/id/eprint/11440/ http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf

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