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Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Fabrice Tonfack Djikeng1,2, William Teyomnou Teyomnou1, Noël Tenyang3

  • 1School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon.

Heliyon
|March 20, 2018
PubMed

Keywords:
Food science

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