Biochemical Differentiation of Cocoa Cotyledon Proteins from Various Genetic Origins
Previous studies have reported that differences in the cocoa flavour of roasted beans from various genetic origins do exist; however, the findings were mainly based on sensory evaluation. In addition, the cocoa flavours differences were also claimed to be solely due to the maternal plants and not...
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| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯: | |
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| வடிவமà¯: | Thesis |
| மொழி: | English English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
2000
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| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://psasir.upm.edu.my/8424/ http://psasir.upm.edu.my/8424/1/FSMB_2000_14_A.pdf |
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http://psasir.upm.edu.my/8424/http://psasir.upm.edu.my/8424/1/FSMB_2000_14_A.pdf