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Development of technology to improve quality of under-fermented cocoa through enzymatic modification


Citation

Selamat, Jinap and Bakar, Jamilah and Saari, Nazamid Development of technology to improve quality of under-fermented cocoa through enzymatic modification. 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 01-02-04-0466; 2. Year of publication is not stated
Keywords: Cocoa; Flavour; Fermentation; Polyphenol; Indigenous enzyme
Depositing User: Mohd Noor Ismail
Date Deposited: 14 Apr 2016 15:44
Last Modified: 01 Mar 2017 15:22
URI: http://psasir.upm.edu.my/id/eprint/42520
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