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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 7
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Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

Emmanuel Ohene AfoakwaDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, GhanaCorrespondence[email protected]; [email protected]
,
Jennifer QuaoDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana
,
Agnes Simpson BuduDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana
,
Jemmy TakramaCocoa Research Institute of Ghana, P.O. Box 8, New Tafo-Akim, Eastern Region, Ghana
&
Firibu Kwesi SaaliaDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana
Pages 755-764 | Received 10 Mar 2011, Accepted 12 Apr 2011, Published online: 20 May 2011

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