Article ID Journal Published Year Pages File Type
8844153 International Journal of Food Microbiology 2018 48 Pages PDF
Abstract
Triangle and hedonic sensory evaluations of chocolates prepared from beans taken from the three fermentations showed no significant differences (p > 0.05). It was concluded that the growth of lactic acid bacteria and acetic acid bacteria may not be essential for the fermentation of cocoa beans.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , ,