Cocoa-Specific Aroma Potential of Selected Seeds Globulin by in Vitro Proteolysis with Cocoa Proteases

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Cocoa-Specific Aroma Potential of Selected Seeds Globulin by in Vitro Proteolysis with Cocoa Proteases

This study was carried out to study the globulin characteristics from cottonseed, alfalfa seed, pea, mung bean and French bean and compare their characteristics to cocoa seeds. The study also examined whether these globulins from selected seeds are capable in producing cocoa-specific aroma precu...

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Bibliographic Details
Main Author:	Sukor, Rashidah
Format:	Thesis
Language:	English English
Published:	2004
Subjects:	Globulins. Proteins - Metabolism. Proteolytic enzymes.
Online Access:	http://psasir.upm.edu.my/id/eprint/6668/ http://psasir.upm.edu.my/id/eprint/6668/1/FSMB_2004_5.pdf

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