Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

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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...

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Bibliographic Details
Main Authors:	Hashim, Puziah, Selamat, Jinap, Syed Muhammad, Sharifah Kharidah, Ali, Asbi
Format:	Article
Language:	English English
Published:	Society of Chemical Industry 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdf http://psasir.upm.edu.my/id/eprint/51327/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Effect%20of%20mass%20and%20turning%20time%20on%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine.pdf

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