Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation
Universiti Putra Malaysia พ.ศ. 2558
คำสำคัญ
QualityFermentationSafetyCocoa beansCandida sp.
งานวิจัยในหัวข้อใกล้เคียง
Diversity and the role of yeast in spontaneous cocoa bean fermentation from Southeast Sulawesi, Indonesia
พ.ศ. 2559
Dynamics of cocoa bean pulp degradation during cocoa bean fermentation: Effects of yeast starter culture addition
พ.ศ. 2557
Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation
พ.ศ. 2558
Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology
พ.ศ. 2563
Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting
พ.ศ. 2559
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans
พ.ศ. 2556
Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product
มหาวิทยาลัยแม่ฟ้าหลวง พ.ศ. 2557
Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans
พ.ศ. 2556
Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans
พ.ศ. 2557
Biochar from sugarcane bagasse and arbuscular mycorrhizal fungi on growth and nutrient status of cacao (Theobroma cacao l.) seedlings under nursery conditions