Back to Search

Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

Paper Details
Authors:
R. Buamah
Victoria Pearl Dzogbefia
J.H. Oldham
Publication Date: 1997-07-01
Food Chemistry and Fat AnalysisAgricultural and Biological SciencesFood ScienceLife Sciences
Access Restricted

This paper is not available under open access. The publisher restricts full-text distribution.

You may still be able to access it through your institution, request it directly from the author, or view the abstract and citation details.

External Resources

Paper information is provided by public research databases. Summaries are generated to aid understanding and may not reflect the complete scope of the work. For the authoritative version, please refer to the original publication.