Rankings
Publications
Search Publications
Cited-by Search
Sources
Publishers
Scholars
Scholars
Top Cited Scholars
Organizations
About
Scilit
About Us
Advisory Board
Data Sources
Career
Support / Contact
User Guide
Publisher User
Search Function
Rankings Function
API Resource
Scilit Knowledge
Metrics
Scilit Recognitions
Publications Classification
Media
News
Blog
Login
Register
Home
Publications
The chemistry of flavour development during cocoa processing and chocolate manufacture
Home
Publications
The chemistry of flavour development during cocoa processing and chocolate manufacture
The chemistry of flavour development during cocoa processing and chocolate manufacture
Author:
EA
Emmanuel Ohene Afoakwa
Emmanuel Ohene Afoakwa
Article Alert
Citation Alert
Add to Library
Cite
Download
Share
Download
Download PDF
Download
Publisher website
Google Scholar
8 April 2016
book chapter
Published by
Wiley
p.
154-170
DOI:
10.1002/9781118913758.ch8
Abstract
No abstract available
Keywords
COCOA PROCESSING
DARK CHOCOLATE
DRYING
FERMENTATION
FLAVOUR DEVELOPMENT
MILK CHOCOLATE
Cited
Cited by 5 articles
Scroll to top