Skip to main content
Presentation
Enhancing Chocolate Flavour Quality – Effects of Technological Modifications during Fermentation of Ghanaian Cocoa Beans
Paper Presented at the Faculty of Biosciences Engineering, Ghent University, (2010)
  • Dr. Emmanuel Ohene Afoakwa, (PhD)
Keywords
  • Chocolate,
  • cocoa,
  • fermentation,
  • chocolate quality
Publication Date
October 23, 2010
Citation Information
Dr. Emmanuel Ohene Afoakwa. "Enhancing Chocolate Flavour Quality – Effects of Technological Modifications during Fermentation of Ghanaian Cocoa Beans" Paper Presented at the Faculty of Biosciences Engineering, Ghent University, (2010)
Available at: http://works.bepress.com/emmanueloheneafoakwa/105/