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Autor:
Kouadio Alfred GOUDE, Kouassi Martial-Didier ADINGRA, Koffi Honoré KOUAME, Soguimondenin SORO, Eugène Jean Parfait KOUADIO
Publikováno v:
Food and Environment Safety, Vol 22, Iss 2, Pp 109-121 (2023)
This study aims to examine the effects of fermentation on the functional properties of placenta powder for their use in the food industry. Cocoa placenta from freshly harvested pods was used for this study. A part was fermented, dried, crushed and si
Externí odkaz:
https://doaj.org/article/2b8430b2d77241228afcee40089641bf
