The effect of cocoa clones on chocolate flavour
Fermentation of Theobroma cacao L. beans has been considered to be the most important factor influencing cocoa flavour and has accordingly received most attention. Five selected cocoa clones (KKM 1, KKM 22, PBC 123, PBC 140 and BR 25) choosen from major cocoa plantations in Malaysia were treated und...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2010
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/1/2010_IRIIE_Kamarul_et_al_Aromatic.pdf |