Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire
To evaluate the quality of chocolate produced with Ivorian cocoa beans, the study was carried out in the country's three main production areas (East, Centre-West, and South-West). The project involved collecting data on fermentation times and sourcing samples of cocoa beans from which chocolate had...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
IJARIT Research Foundation
2024-12-01
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| Rangatū: | International Journal of Agricultural Research, Innovation and Technology |
| Ngā marau: | |
| Urunga tuihono: | https://www.banglajol.info/index.php/IJARIT/article/view/79399/52048 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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