Understanding sensory and analytical relationships in cocoa-based products

Article English OPEN
Sundara, Ramana; Festring, Daniel;
(2015)
  • Publisher: Russell Publishing
  • Subject: D633 Food and Beverage Technology | D631 Food and Beverage Manufacture | D600 Food and Beverage studies | D610 Food Science | D630 Food and Beverage Production | D632 Food and Beverage Processing | D640 Food and Beverages for the Consumer

The distinctive flavour of cocoa or chocolate made from fermented and roasted cocoa beans (Theobroma cacao L.) is familiar to everybody in the cocoa consuming world. The industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing... View more
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