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1
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
“... higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g􀀀1...”
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2
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia
“... higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g−1...”
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3
Physical and chemical properties of cocoa (Theobroma cacao) and palm kernel cake (Elaeis guineensis) by-products
“... samples were collected for chemical analysis where dry matter (DM), crude protein (CP), acid detergent...”
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