Composição química de amêndoas fermentadas de cacau Chemical, composition of fermented cacao beans
<abstract language="eng">During the manufacturing process 10-12% in weight of cacao beans, which consist of seed coat and embryo, are discarded. The above mentioned material has a potential for utilization as animal food and purine base source. Therefore the chemical composition was...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Agronômico de Campinas
1983-01-01
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| Series: | Bragantia |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87051983000100024 |