Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa ( Theobroma cacao ) Beans
Haruna, Lukeman, Abano, Ernest E, Teye, Ernest, Tukwarlba, Isaac, Yeboah, Wilson, Agyei, Kesse J, Lukeman, Mary
Published in International journal of food science (2024)
Published in International journal of food science (2024)
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Journal Article
Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans
Haruna, Lukeman, Abano, Ernest E., Teye, Ernest, Tukwarlba, Isaac, Adu, Stephen, Agyei, Kesse J., Kuma, Eric, Yeboah, Wilson, Lukeman, Mary
Published in Journal of agriculture and food research (01.09.2024)
Published in Journal of agriculture and food research (01.09.2024)
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Journal Article