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Influences of superheated steam roasting on changes in sugar,amino acid and flavour active components of cocoa bean (Theobroma cacao) |
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| Authors: | Wahidu Zzaman Rajeev Bhat Tajul Aris Yang Azhar Mat Easa |
| Affiliation: | 1. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia;2. Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh |
| Abstract: | |
| Keywords: | cocoa bean roasting superheated steam sugar free amino acid flavour compound |