Cocoa Chemistry and Technology

By Teguh Wahyudi and MISNAWI JATI

Flavor is the most important constituent in chocolate and cocoa-based products where its precursors are developed mainly during fermentation of the bean. Research has demonstrated that unfermented... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3843372845
• ISBN13: 9783843372848
• Release Date: November 2010
• Publisher: LAP Lambert Academic Publishing
• Length: 260 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"