Establishment of sensory evaluation protocols for Philippine cacao competitions
In this study, tablea products processed from Theobroma cacao beans grown in Davao, Philippines were evaluated for their sensory attributes using quantitative descriptive analysis (QDA). These attributes include color, chocolate odor. Toasted flavor, toasted odor, sweetness, bitterness, citrus fruit...
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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2019
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_bachelors/5691 |
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| Institution: | De La Salle University |
| Language: | English |