<p>Specific rate of sugar consumption and formation of ethanol by the yeasts SC52 (a) and S-04 (b).</p
The waste materials from the carob processing industry are a potential resource for second-generatio...
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the pr...
Significant amounts of wastes are generated by the coffee industry, among of which, coffee silverski...
<p>Acceptance tests of beer samples produced with 30% cocoa pulp as an adjunct and the yeasts SC52 (...
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for...
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer p...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Abstract Ripe cocoa pods whose seeds have been extracted were examined for production of ethanol and...
The fermentation of cocoa pulp, the first step in the production process of chocolate, is crucial fo...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...
The fermentation of cocoa pulp, the first step in the production process of chocolate, is crucial fo...
Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process compr...
Cocoa beans from Indonesian farmers are not optimal to utilize dan has low quality because they have...
The study of starter concentration effect and fermentation period of cocoa pulp on ethanol productio...
The waste materials from the carob processing industry are a potential resource for second-generatio...
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the pr...
Significant amounts of wastes are generated by the coffee industry, among of which, coffee silverski...
<p>Acceptance tests of beer samples produced with 30% cocoa pulp as an adjunct and the yeasts SC52 (...
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for...
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer p...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Abstract Ripe cocoa pods whose seeds have been extracted were examined for production of ethanol and...
The fermentation of cocoa pulp, the first step in the production process of chocolate, is crucial fo...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...
The fermentation of cocoa pulp, the first step in the production process of chocolate, is crucial fo...
Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process compr...
Cocoa beans from Indonesian farmers are not optimal to utilize dan has low quality because they have...
The study of starter concentration effect and fermentation period of cocoa pulp on ethanol productio...
The waste materials from the carob processing industry are a potential resource for second-generatio...
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the pr...
Significant amounts of wastes are generated by the coffee industry, among of which, coffee silverski...
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