Characterization of endocarp powder derived from cocoa pod
نویسندگان
چکیده
منابع مشابه
Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao sp. ) pod husk powder
The main approach of this study is to develop high fiber bread by utilizing the cocoa-by products, namely cocoa pod husk which is incorporated into whole meal bread. The cocoa pod husk can be classified as one of the source of high fiber. The cocoa pod husk was dried and milled in order to produce the cocoa pod husk powder (CPHP). There were five different percentages of CPHP level incorporated...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2021
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2021.110591