Open AccessSmall-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk
Author(s) -
Samuel C. Bobiles,
Francisco B. Elegado,
Cristopher G. Millena,
Florinia E. Merca
Publication year - 2022
Publication title -
food research
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(4).502
Subject(s) - theobroma , cocoa bean , husk , fermentation , aroma , point of delivery , flavour , food science , organoleptic , horticulture , roasting , mathematics , chemistry , biology , botany