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Study on the Cocoa fermentation by using of aspergillus unguis, penicillium citrinum for high soluble solids extraction
(International University Ho Chi Minh City, Vietnam, 2012)
Fresh cocoa beans have a high amount of polysaccharides and pectin (1.5-3%, 4-7%
in pulp and 14-20%, 2% in bean) that are difficult to be hydrolyzed. Traditional fermentation does not consider of this, only ...