Improving the sensory properties of unfermented cocoa press cake via hydration, yeast, and bromelain treatments
Fermentation is essential for developing the characteristic flavor of high-quality cocoa powder. However, in Indonesia, cocoa beans are commonly processed without fermentation and primarily used for cocoa butter extraction. Reutilizing these beans for cocoa powder could increase their economic value...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2026-06-01
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| סדרה: | Applied Food Research |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2772502225009102 |
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