Abd. Samah, Othman and Ibrahim, N. and Alimon, H. and Karim, M. I. Abdul (1993) Comparative studies on fermentation products of cocoa beans. World Journal of Microbiology & Biotechnology, 9 (3). pp. 381-382. ISSN 0959-3993
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Official URL: http://dx.doi.org/10.1007/BF00383085
Abstract
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
Item Type: | Article (Journal) |
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Additional Information: | 4380/ 17510 |
Uncontrolled Keywords: | Cocoa beans - fermentation - products |
Subjects: | Q Science > QR Microbiology |
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Allied Health Sciences > Department of Biomedical Science (Effective:1st July 2011) |
Depositing User: | Dr. Othman Abd Samah |
Date Deposited: | 14 Jun 2012 14:23 |
Last Modified: | 14 Jun 2012 14:23 |
URI: | http://irep.iium.edu.my/id/eprint/17510 |
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