Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies
(2008)
Thesis
Miralles-Garcia, J. Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies. (Thesis). University of Salford
A novel technology to process traditional chocolate-making ingredients has been investigated with the main objective to promote the generation of key chocolate odorant volatiles as a part of the commercial interest of the industrial partner to create... Read More about Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies.