Small-scale Fermentation of Cocoa Beans and on-Process Monitoring
Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2021-04-01
|
| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/444 |