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บทความวิจัยพ.ศ. 2558

Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation

พ.ศ. 2558

คำสำคัญ

QualityFermentationTurningCocoa beansSpontaneousCut test

งานวิจัยในหัวข้อใกล้เคียง

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation: Effects of yeast starter culture addition

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

Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

พ.ศ. 2556

Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology

พ.ศ. 2563

Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation

Universiti Putra Malaysia พ.ศ. 2558

Diversity and the role of yeast in spontaneous cocoa bean fermentation from Southeast Sulawesi, Indonesia

พ.ศ. 2559

Physical chemical properties of fermented and roasted rambutan seed fat (RSF) as a potential source of cocoa butter replacer

พ.ศ. 2560

Effects of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa

Universiti Putra Malaysia พ.ศ. 2561

Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting

พ.ศ. 2559