Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88226/ https://www.myfoodresearch.com/vol-49474issue-3.html |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |