Dr. Jemmy Takrama | IUFoST | Galoá Proceedings

Dr. Jemmy Takrama

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Changes in Nib Acidification, Flavour Precursors Development and Free Fatty Acid Concentration During Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma Cacao) Beans
Food Chemistry

Dr. Firibu Kwesi Saalia ; Dr Agnes S. Budu ¹ ; Dr. Jemmy Takrama ; Evans Akomanyi ; Professor Emmanuel Ohene Afoakwa ²

¹ Nutrition and Food Science Dept. University of Ghana ;

² Department of Nutrition and Food Science, University of Ghana

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41660

Co-authors (4)