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Environmental ScienceAgricultural and Food Sciences

Effect Of Fermentation On NIB Acidity, Fermentation Index And Residual Anthocyanin Content In Dry Cocoa Beans

D. K. Adzaho, Y. Opoku-asiama, Y. Adu-Ampomah, J. Takrama

2015Journal of the Ghana Science Association

Abstract

Abstract is not available.

Citation format

ADZAHO, D. K., et al. Effect of fermentation on NIB acidity, fermentation index and residual anthocyanin content in dry cocoa beans. Journal of the Ghana Science Association, 2015, 16: 1–10.