Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments
The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to de...
| Published in: | Czech Journal of Food Sciences |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2021-02-01
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| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0010_sensory-evaluation-of-chocolate-bar-production-materials-of-dry-cocoa-seeds-in-various-fermentation-treatments.php |