Open AccessVarious Temperature of Vacuum and Conventional Roasting on Color Alteration and Polyphenols Content of Cocoa Powder
Author(s) -
Tamrin Tamrin,
Harijono Harijono,
Sudarminto Setyo Yuwono,
Teti Estiasih,
Umar Santoso
Publication year - 2012
Publication title -
journal of food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2164-5795
pISSN - 2159-5828
DOI - 10.17265/2159-5828/2012.11.004
Subject(s) - roasting , organoleptic , chemistry , polyphenol , food science , aroma , tannin , antioxidant , organic chemistry
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