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

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

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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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

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

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Dr. Firibu Kwesi Saalia et al. Changes in Nib Acidification, Flavour Precursors Development and Free Fatty Acid Concentration During Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma Cacao) Beans. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/changes-in-nib-acidification-flavour-precursors-development-and-free-fatty-acid?lang=en>. Acesso em: 02 Out. 2026. Copy citation

Dr. Firibu Kwesi Saalia, 2022, Changes in Nib Acidification, Flavour Precursors Development and Free Fatty Acid Concentration During Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma Cacao) Beans. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/changes-in-nib-acidification-flavour-precursors-development-and-free-fatty-acid?lang=en>. Copy citation

Dr. Firibu Kwesi Saalia. (2022, May). Changes in Nib Acidification, Flavour Precursors Development and Free Fatty Acid Concentration During Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma Cacao) Beans. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Dr. Firibu Kwesi Saalia, Changes in Nib Acidification, Flavour Precursors Development and Free Fatty Acid Concentration During Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma Cacao) Beans. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/changes-in-nib-acidification-flavour-precursors-development-and-free-fatty-acid?lang=en Copy citation

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¹ Nutrition and Food Science Dept. University of Ghana ;

² Department of Nutrition and Food Science, University of Ghana

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Food Chemistry

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