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Improvement of cocoa flavour through enzymatic process


Selamat, Jinap and Bakar, Jamilah and Saari, Nazamid and Veerakulasingam, Harikrishna Improvement of cocoa flavour through enzymatic process. Research Report. Research Management Centre, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: Research Management Centre
Notes: 1. IRPA Project number: 01-02-04-0111; 2. Year of publication is not stated
Keywords: Cocoa; Flavour; Clone; Fermentation; Protease
Depositing User: Mas Norain Hashim
Date Deposited: 09 Mar 2016 03:47
Last Modified: 01 Mar 2017 07:21
URI: http://psasir.upm.edu.my/id/eprint/42189
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