Flavor characterization of microfermented cacao beans

Flavor characterization of microfermented cacao beans

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A cabinet microfermentary for the small scale (2.5 kg.) fermentation of cacao beans was developed. The heat developed naturally during large-scale fermentation was simulated in the microfermentary through the use of electric light bulbs. Temperature and pH measurements of the fermenting cacao beans...

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Bibliographic Details
Main Author: Mangaser, Ma. Bernardita Roman
Other Authors: Gatchalian, Miaflora M.
Format: Book
Language:English
Subjects:
Cocoa.
Fermentation.