Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8844153 | International Journal of Food Microbiology | 2018 | 48 Pages |
Abstract
Triangle and hedonic sensory evaluations of chocolates prepared from beans taken from the three fermentations showed no significant differences (pâ¯>â¯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.
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Authors
Van Thi Thuy Ho, Graham H. Fleet, Jian Zhao,