Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans

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Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans

The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the influence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature significantly decreased the concentration of free amino acids,...

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Bibliographic Details
Main Authors:	Hashim, Puziah, Selamat, Jinap, Muhammad, Kharidah, Ali, Asbi
Format:	Article
Language:	English
Published:	Society of Chemical Industry (SCI) 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/115633/ http://psasir.upm.edu.my/id/eprint/115633/1/115633.pdf

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