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  1. 1
    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa ( Theobroma cacao ) Beans

    Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa ( Theobroma cacao ) Beans von Haruna, Lukeman, Abano, Ernest E, Teye, Ernest, Tukwarlba, Isaac, Yeboah, Wilson, Agyei, Kesse J, Lukeman, Mary


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  2. 2
    Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

    Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans von Haruna, Lukeman, Abano, Ernest E., Teye, Ernest, Tukwarlba, Isaac, Adu, Stephen, Agyei, Kesse J., Kuma, Eric, Yeboah, Wilson, Lukeman, Mary


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