Flavor characterization of microfermented cacao beans
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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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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